Coconut chicken with rice and tomato salad

Peel and very finely chop the onion, ginger, and garlic. Score five tomatoes crosswise and place them in boiling water for 30 seconds. Lift out with a skimmer and place in a bowl of cold water. Now you can easily peel off the skin. Also, remove the inside of the tomato with the seeds and the stalk. Put the tomatoes together with the onions, ginger, and garlic in a pan and sauté. Pour in the coconut milk and let everything simmer for 30 minutes.

In the meantime, wash four tomatoes and remove the stalk and the soft inside with the seeds. Cut the tomatoes into small cubes. Chop the onion, spring onion, and parsley very finely and add them. Stir in the oil and lemon juice. Squeeze a clove of garlic through a garlic press, do the same with a piece of ginger and add both. Season to taste with pepper and salt. Set aside. Later, before serving, pour off any liquid that has settled to the bottom.

Cut the meat into strips, add salt and pepper generously. Fry briefly in a pan with a little oil. Meanwhile, put the rice in a pot with water - the water should cover the rice completely. Heat slowly until the rice simmers very slightly, then let it steep until the desired consistency is reached (add more water if necessary).

Add the meat to the saucepan and simmer for another quarter of an hour. Season the sauce with half a teaspoon of saffron, a pinch of sugar, pepper, and salt. Serve the coconut sauce and chicken with the rice, putting the tomato salad in an extra small bowl. If you like, you can add chopped cashews to the sauce. Enjoy!