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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. 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 11/2 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.
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