I am not a Foodie but I love Food! Creamy delicious coconut chicken sauce with herbs and salad

CREAMY COCONUT CHICKEN WITH HERBS. (RECIPE INCLUDED)

First of , I am not a chef.... I just love cooking and trying out new recipes. I love eating in different restaurants and trying out new meals too. So I think this recipe may already exist but I am not working off of one. Just cooking it the way I think I 'll like it. And if you try it my way and love it, please let me know in the the comments section.

Ingredients

Chicken thighs 12-16pieces Costco Chicken seasoning or (blend chilli pepper,onions,parsley, mixed herbs). Coconut milk 400mls x 2 (See youtube link on how to make it from scratch from raw coconut if the canned coconut milk isn't available Also see notes at the end of the post on mistakes to avoid when using coconut milk) One scotch bonét (crushed);or one teaspoon of chilli pepper or black pepper,(you can use half a scotch bonét because some tend to be very hot and then add more if you want). Three garlic cloves (crushed) One lemon (all the juice) One lime (all the juice) Salt to taste A tea spoon thick balsamic vinegar (see notes)/ plus extra for the veggies(optional, you can replace this step with a whole lemon). A tablespoon of corn flour or all purpose flour as thickening.

Instructions

Set the oven at 150°C
Season the chicken by rubbing the seasoning on the skin. Turn over and rub on the other side. (If you are using skinless chicken rub on both sides).
Put the seasoned chicken pieces in a roasting pan, add 200mls of water to the pan and roast in the oven till chicken is well cooked, looks golden brown and still within the chicken broth produced from the cooking .
Decant the chicken broth still leaving the chicken in the roast pan, it should have a little liquid even after decant.
Alternatively if you don't have an oven, then season the chicken, Add three spoons of olive oil or sunflower oil to the grill pan see my best one below,heat up and grill the chicken on the pan on both sides till cooked with a golden brown look. Set aside. (Although this method is faster, you need to make sure chicken is thoroughly cooked . I prefer to grill in the oven because it cooks throrouly and It tastes better ..to me.
In a bowl, pour in 800mls of coconut milk, in the pan, add the chili peppers scotch bonet, crushed garlic cloves, squeeze a whole lemon and a whole lime , a pinch of fresh parsley, salt to taste , mixed herbs and a teaspoon of the balsamic then stir gently.
Dissolve one table spoon of corn flour or all purpose flour in 15mls of water and carefully stir in the mixture into the coconut milk stirring in a little at a time into the mixture till all is dissolved and mixed.
Pour the coconut mixture over the chicken in the roast pan and put back into the oven at .150°C. for another 20mins to allow all coconut/chicken flavours infuse and thicken a little bit for a slightly creamy texture as opposed to being watery. Taste for salt again.
Serve with roasted Carrots mixed with,Sliced cucumber and avocado or whatever salad combo you fancy.(.Drizzle with thick balsamic vinegar or a fresh lemon juice).