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 oil (peanut oil)
- 2 yellow onions, sliced
- 4 cloves garlic, crushed
- 1 piece (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 can (14 ounce) coconut milk
- 2 tablespoons lime juice
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
- 1 bunch cilantro, chopped
How to Make
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Step 1: Ina a dry skillet, cook red pepper flakes through turmeric, stirring, approximately 1 minute until aromatic.
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Step 2: Add 2 Tbs oil to skillet, add onions and stir-fry about 4 minutes.
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Step 3: Add 2 Tbs more oil, then add garlic through chicken plus half of chopped chilies.
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Step 4: Stir-fry 8-10 minutes until chicken is golden.
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Step 5: Add stock and 1½ c coconut milk.
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Step 6: Bring to a boil, reduce heat& simmer 30-40 min until chicken is tender.
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Step 7: Stir in lime juice.
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Step 8: Add salt and rest of chopped green chili.
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Step 9: Combine cornstarch with remaining coconut milk; stir into sauce.
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Step 10: Increase heat and cook, stirring, until sauce thickens.
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Step 11: Top with cilantro.
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Step 12: Serve with rice.
We hope you enjoy this recipe!
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