Spicy Tamil Chicken
Recipe: #15656
November 05, 2014
Categories: Chicken, Peppers, Indian, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy Spices, Boneless Pieces, Spicy, Kosher Meat, Chicken Dinner, Indian Chicken, more
"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."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (528.6 g)
- Calories 903.8
- Total Fat - 60.3 g
- Saturated Fat - 29.2 g
- Cholesterol - 381.5 mg
- Sodium - 591.6 mg
- Total Carbohydrate - 22.8 g
- Dietary Fiber - 6.1 g
- Sugars - 7.8 g
- Protein - 70.1 g
- Calcium - 101 mg
- Iron - 6.6 mg
- Vitamin C - 22.7 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Ina a dry skillet, cook red pepper flakes through turmeric, stirring, approximately 1 minute until aromatic.
Step 2
Add 2 Tbs oil to skillet, add onions and stir-fry about 4 minutes.
Step 3
Add 2 Tbs more oil, then add garlic through chicken plus half of chopped chilies.
Step 4
Stir-fry 8-10 minutes until chicken is golden.
Step 5
Add stock and 1½ c coconut milk.
Step 6
Bring to a boil, reduce heat& simmer 30-40 min until chicken is tender.
Step 7
Stir in lime juice.
Step 8
Add salt and rest of chopped green chili.
Step 9
Combine cornstarch with remaining coconut milk; stir into sauce.
Step 10
Increase heat and cook, stirring, until sauce thickens.
Step 11
Top with cilantro.
Step 12
Serve with rice.
Tips
No special items needed.
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