1/1 Photo of Spicy Tamil Chicken
1 hr 5 mins
echo echo's Note:
To make this a one-dish meal, add some vegetables of your choice. You could also add pineapple. If you don't like cilantro, leave it out, or if a whole bunch is too much for you, adjust amount to your taste. Ghee could be used in place of peanut oil.
My Private Note
Units: US | Metric
- 1 teaspoon crushed red pepper flakes
- 2 teaspoons fresh ground coriander
- 1 teaspoon fresh ground black pepper
- 1 teaspoon cumin
- 1 tablespoon turmeric
- 4 tablespoons peanut oil
- 2 onions, sliced
- 4 cloves garlic, crushed
- 1 inch fresh gingerroot, peeled & grated
- 8 boneless skinless chicken thighs
- 1 cup chicken stock or 1 cup chicken bouillon
- 3 green chilies, seeded & chopped
- 1 (14 ounce) can coconut milk
- 2 tablespoons lime juice
- 1 tablespoon cornstarch
- 1 bunch cilantro, chopped
- 1Ina a dry skillet, cook red pepper flakes through turmeric, stirring, approximately 1 minute until aromatic.
- 2Add 2 Tbs oil to skillet, add onions and stir-fry about 4 minutes.
- 3Add 2 Tbs more oil, then add garlic through chicken plus half of chopped chilies.
- 4Stir-fry 8-10 minutes until chicken is golden.
- 5Add stock and 1½ c coconut milk.
- 6Bring to a boil, reduce heat& simmer 30-40 min until chicken is tender.
- 7Stir in lime juice.
- 8Add salt and rest of chopped green chili.
- 9Combine cornstarch with remaining coconut milk; stir into sauce.
- 10Increase heat and cook, stirring, until sauce thickens.
- 11Top with cilantro.
- 12Serve with rice.
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Nutritional Facts for Spicy Tamil Chicken
Serving Size: 1 (423 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 564.5
- Calories from Fat 372
- Total Fat 41.4 g
- Saturated Fat 22.7 g
- Cholesterol 116.3 mg
- Sodium 228.3 mg
- Total Carbohydrate 19.3 g
- Dietary Fiber 2.7 g
- Sugars 5.3 g
- Protein 32.7 g
The following items or measurements are not included: