Spicy Tamil Chicken

Total Time: 1 hr 5 mins Preparation 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

Recipe

• 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.