Chicken in Creamy Garlic and Onion Sauce
Chicken provides complete protein, while coconut milk and ghee create a rich creamy sauce. A generous amount of garlic becomes rounder after a separate resting stage, and onion adds gentle sweetness. Let the finished dish rest covered before serving.
Put the chicken (1000 g) and the whole onion (100 g) in a pot, cover with water, season with table salt (5 g), and boil for about 60 minutes until done.
Remove the chicken from the broth, separate the meat from the bones, and cut it into medium pieces.
Press the garlic (70 g), mix it with the chicken, and leave it for about 30 minutes so the meat absorbs the aroma.
Slice the cooked onion, melt ghee (100 g), fry the onion, add coconut milk (200 g), and bring the sauce to a boil. Combine the sauce with the chicken and leave it covered for 30 minutes.
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