Chicken in Tomato and Coconut Sauce

Chicken in Tomato and Coconut Sauce

1 oz.  Desiccated coconut

5 fl. oz. boiling water

½ oz. fresh cilantro leaves and stalks

1-2 green chilies, seeded

2 large garlic cloves

1-inch cube of fresh ginger, peeled and coarsely chopped

8 oz.  passata (See Tips)

8 chicken thighs, skinned

1 teaspoon salt or to taste

2 tablespoons fat-free half-and –half

Soak the coconut in the hot water for 10-15 minutes.  Puree the coconut and its soaking water in a blender with the coriander, chillies, garlic, and ginger until smooth.  Put the passata, chicken, and salt in a saucepan, at least 12 inches in diameter, and place over medium heat.  When the passata begins to bubble, reduce the heat to low, cover and cook for 20 minutes.  Stir in the blended coconut mixture and heat until the sauce begins to bubble again, then cover the pan and cook for 1-12 minutes.  Finally, add the half-and-half, cook for 1 minute and serve at once.