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Chicken Hearts in Coconut Milk
Tender chicken hearts in fragrant coconut sauce with a gentle kick of heat – perfect for a cozy home dinner served alongside your favorite grains.
Ingredients
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COMPONENT to taste
- to taste
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Method
Clean the hearts thoroughly – trim off excess fat, remove the vessels, and rinse well under running water to flush out any dark blood clots. Pat them dry when done.
Slice the onion into thin half-moons and mince the garlic.
Heat oil in a pan and sauté the onion and garlic until soft, then transfer to a plate.
In the same pan over medium heat, sear the hearts for 5 minutes, stirring occasionally.
Lower the heat, add the sautéed onion and garlic, sriracha or chili paste, turmeric, and pour in water. Simmer the hearts gently for about 20 minutes uncovered.
Pour in the coconut milk at room temperature, season with salt and pepper, and cook for another 5 minutes.
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