Chicken with Coconut and Lime

Method

1. Cut the chicken into bite-sized pieces. Heat a little oil in a casserole and brown the chicken pieces. Remove and set aside.
2. Lower the heat, add a little more oil if needed, and sauté the onion until soft. Add a splash of lime juice and a little water to deglaze the pan.
3. Slice the garlic and add it together with grated ginger to the casserole with the onion.
4. Add tomato concentrate, a teaspoon of paprika, and a teaspoon of brown sugar. Stir well. If the mixture is too thick, add a little water.
5. Cook on low heat for 10-15 minutes.
6. Pour in the coconut milk (not the sweetened kind for desserts). Add salt to taste. Stir and let simmer on low heat for 4-5 minutes.
7. Return the browned chicken to the casserole. Stir to coat and let it heat through, gradually increasing the heat slightly.
8. Grate the zest of a lime directly over the dish, then squeeze the lime juice. Continue cooking for another couple of minutes.
9. Prepare the garnish: chop some fresh chili pepper and fresh coriander (cilantro).
10. Turn off the heat. Serve the chicken and sauce over a bed of cooked rice. Sprinkle with chili and coriander according to taste.