Pan Fried Chicken Thighs in Tomato Coconut Cream Sauce

Ingredients : 

1 300g pack of fresh lacto chicken thighs
2 small carrots cut into 1cm width
2 small potatoes cut into 1 cm cube
1 small head of broccoli, separate the florets and steam
1 can whole tomatoes and its juice
100ml coconut cream
3 cloves garlic chopped
1 medium sized onion chopped
chilli flakes (optional)
3 tablespoons cooking oil
1 teaspoon sugar
100ml chicken stock/water
Salt and Pepper for Seasoning

Steps : 

• wash chicken and pat dry. Rub in salt and pepper and leave for 15 minutes
• heat up 2 tablespoons of oil in a frying pan over the stove and pan fry the chicken thighs for 10mins on each side or until the chicken is cooked. Dish them out onto a plate.
• in a medium sized pot heat up 1 tablespoon of oil and fry onions and garlic till soft. Add the chilli flakes if using
• pour in the can of tomatoes and let it simmer for about 10 minutes. Use an immersion blender/blender to puree the tomatoes (do be careful as the sauce is hot)
• add in the carrots and potatoes and cook till they are soft, about 15 minutes. If the sauce gets too thick, thin it out with some water or chicken stock
• season with sugar, salt and pepper
• pour in the coconut milk, stir, and put in the cooked chicken thighs and simmer till hot
• dish out and top with the steamed broccoli