USA

	USA

Coconut Milk Chicken Stew

Ms. Keiko Yoshida BY Ms. Keiko Yoshida
Country: Japan, currently living in the U.S. ( been living in the U.S. for 10 years now)
The combination of sweet coconut milk & the chili pepper is the key twist. Enjoy the exotic spice aroma & succulent taste! Bon appetit!

@ Ingredients

Chicken Thigh 6-7 pieces Coconut Milk 1 can
Chicken Broth 1 can Onion 1 Medium
Garlic 3 Cloves Ginger 1 Small
Curry Powder1 Tbs. Tomatoes 5 Medium
Herbs/Spices -- Oregano, Thyme, Paprika, etc.

@ How to make

1, Season the chicken with salt & pepper, cut some slits on the chicken. Coconut Milk Chicken Stew
2, Seed and peel the tomatoes and chop them into medium size pieces.
3, Chop the garlic and ginger. Cut the onions into slices.
4, Heat some olive oil in a pan, saute garlic, onions and ginger.
5, Add chicken into the pan and cook until brown.
6, Add tomato, curry powder, coconut milk, chicken broth, spices and bring to boil, then simmer.
7, Add some red chili peppers if you like it spicy.
8, Garnish with chopped parsley on top.

@ About my town
I live among a culturally rich and ethnic diversity city of San Francisco. Here, you can slurp the best Vietnamese noodle, taste the freshest Sushi and try the juicy succulent Burritos on one street. Diverse ethnic background, everybody brought the best of their country, the secret ingredients of their home land dishes.