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Tomato Coconut Chicken


  • 1 tbsp minced garlic
  • 2 tbsp minced ginger
  • ¼ tsp ground cumin
  • 1 c finely diced red onion
  • 4 tbsp mild olive oil Il Fiorello’s Pendolino
  • 1 14 oz can organic coconut milk
  • 1 ½ lb tomatoes peeled and diced*
  • 2 tsp rice vinegar
  • Salt to taste
  • ~1 lb boneless-skinless chicken if you use pieces smaller than breasts, reduce the cooking time a bit
  • ½ lb small creamy potatoes


  • In a deep pan or broad-bottomed pot, heat 1 tbsp oil on med-high. Add garlic, ginger, cumin, and onion. Sauté for 1-2 minutes until fragrant.
  • Reduce heat to low, add tomato and coconut milk. Stir to distribute spices and onion.
  • Add chicken breasts. Cover and simmer for 30-40 minutes until chicken is fully cooked.
  • While chicken is cooking, cut potatoes in sixths or eighths depending on size of potatoes.
  • Heat remaining oil in a heavy bottomed pan on high. Add potatoes so that they are in a single layer, not over-lapping. Cook for 3-5 minutes per side, turning when browned. When all sides are browned, remove from heat and set aside.
  • Uncover and add potatoes for a remaining 10-15 minutes until chicken is very tender and some of liquid is reduced.
  • Add rice vinegar and salt.
  • *To peel the tomatoes easily, blanche them:
  • Remove the core of the tomatoes (without cutting it in half). On the other side of the tomato, make a shallow X-cut in the skin.
  • Place the tomatoes in a bowl and completely cover with boiling water. Leave for 15 seconds, dump the hot water out and plunge the tomatoes into ice water. Leave until cool enough to handle.
  • The edges of the skin at the X should have started pulling away from the tomato flesh, making them easy to grasp and peel away.