Add your chicken pieces and stir fry for another 2-3 minutes.

Add chicken stock, coconut milk, fish sauce and sugar; bring to a simmer.

Increase heat to medium high. Instructions.

Add the slurry, coconut sour cream, and Dijon mustard to the pan and stir.

Add the sliced onion and continue to cook, stirring occasionally, until the.

Stir in the tomatoes and the cream and cook for 2 minutes. 1/2 tsp black pepper. Add garlic and stir for about 1 minute.

Return the chicken and simmer in the sauce for another 5-10.

In a large skillet, heat oil over medium high heat. Step 3: Stir in more coconut milk. .

Pour your sauce over your chicken and vegetables in the slow cooker, cover with the lid and cook for 4 hours on high, or on low for 8 hours. Pour the dry white wine (or broth) into the pan and stir with the onions.

Chicken thighs.

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Fry the onion in the same pan (add a little more coconut oil if needed) until soft and. The final effect.

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Stir in another cup of coconut milk, so as to not let the coconut milk overheat and curdle.

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Step 2. Whisk everything together well, remove from heat. Reduce heat to low; simmer for 10 minutes.

In a large nonstick skillet,. Increase heat to medium and add chopped onion. Instructions. Directions. . Then, add the chicken and sear on both sides for 2 to 3 minutes.

Instructions.

Fry the onion in the same pan (add a little more coconut oil if needed) until soft and. .

Then, add the lemon juice and.

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Add chicken stock, coconut milk, fish sauce and sugar; bring to a simmer.

Season with salt and pepper and cook for 5-7 minutes over medium heat until slightly golden.