Spicy Tamil Chicken

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.

• Total Time: 1 hrs 5 mins
• Prep Time: 25 mins
• Cook Time: 40 mins

Ingredients:

Servings: 4

• 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
• salt
• 1 tablespoon cornstarch
• 1 bunch cilantro , chopped

Directions:

1. Ina a dry skillet, cook red pepper flakes through turmeric, stirring, approximately 1 minute until aromatic.
2. Add 2 Tbs oil to skillet, add onions and stir-fry about 4 minutes.
3. Add 2 Tbs more oil, then add garlic through chicken plus half of chopped chilies.
4. Stir-fry 8-10 minutes until chicken is golden.
5. Add stock and 1½ c coconut milk.
6. Bring to a boil, reduce heat& simmer 30-40 min until chicken is tender.
7. Stir in lime juice.
8. Add salt and rest of chopped green chili.
9. Combine cornstarch with remaining coconut milk; stir into sauce.
10. Increase heat and cook, stirring, until sauce thickens.
11. Top with cilantro.
12. Serve with rice.

Reviews

[Nasseh]

Very easy to make & very delicious. My extremely picky daughter went back for thirds. We did leave out the chilies & used cut up chicken breasts, served over white rice. Thanks

[vap]

Great recipe, liked it very much. Added potatoes.

[startnover]

This was very good...The only thng I did different was to tone the heat down a little for the kids. I added mushrooms, red peppers and pinapple.