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Automatically translated version. May contain inaccuracies compared to the original.
Coconut milk here is not an ingredient but a substitute for water
On the islands, the coconut replaces several products at once. The water inside is a drink, the flesh is food, the pressed flesh is cream, and what remains after the second pressing is the thin coconut milk used for cooking.
So the local chicken is braised not in water and not in broth.
We recommend using chicken thighs with skin. Pan-sear them in a dry skillet until golden brown; the chicken will render enough fat.
Add lots of onion, grated ginger, garlic, and green chili pepper. Cook the onion until soft.
Pour in thin coconut milk so it barely covers the meat, and simmer uncovered for twenty-five minutes. The sauce should reduce by half.
Only at the end add thick coconut cream, heat for two minutes, and remove from the heat.
Squeeze the juice of half a lime into the bowl at serving. Acidity is essential here; without it the dish will be heavy.
Whoever has one ingredient learns to make everything from it.
💛Enjoy.
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