Made with AI
One-Pot Tomato Coconut Chicken Hotpot
50 min 537 kcal per serving Easy
Ingredients
4 Servings
- Halal-certified skinless chicken breast750 g
- Potatoes800 g
- Tomatoes800 g
- Onion350 g
- Garlic25 g
- Dairy-free light coconut milk400 ml
- Lemon juice90 g
- Water400 ml
- Salt6 g
Instructions
- 1
Cut the chicken breasts into 3 cm pieces. Peel the potatoes and cut them into 2–3 cm chunks. Roughly chop the tomatoes, finely slice the onion, and mince the garlic.
- 2
Place a large, heavy-bottomed pot over medium heat. Add the onion with about 60 ml of the measured water and cook for 5–7 minutes, stirring regularly, until softened.
- 3
Add the garlic and cook for 1 minute, stirring continuously.
- 4
Add the chopped tomatoes and salt. Cook for 8–10 minutes, stirring occasionally, until the tomatoes break down and form a chunky sauce.
- 5
Add the potatoes and the remaining water. Stir well, bring to a boil, then cover and simmer over medium-low heat for 12–15 minutes.
- 6
Stir in the coconut milk, then add the chicken pieces. Return the hotpot to a gentle simmer and cook uncovered for 10–12 minutes, stirring occasionally, until the potatoes are tender and the chicken reaches an internal temperature of 74°C.
- 7
Stir in the lemon juice and simmer for 1–2 minutes. If the sauce is too thin, simmer uncovered for a few additional minutes; if too thick, add a small amount of water.
- 8
