Spicy Tamil Chicken

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.

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 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.