Spicy Tamil Chicken
Created by Echo Echo on November 5, 2014
- Servings: 4
- Prep Time: 25m
- Cook Time: 40m
- Recipe #15656
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
-
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.
Nutritional Facts
- 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