SPICY TAMIL CHICKEN
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.
Provided by echo echo
Categories Curries
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Ina a dry skillet, cook red pepper flakes through turmeric, stirring, approximately 1 minute until aromatic.
- Add 2 Tbs oil to skillet, add onions and stir-fry about 4 minutes.
- Add 2 Tbs more oil, then add garlic through chicken plus half of chopped chilies.
- Stir-fry 8-10 minutes until chicken is golden.
- Add stock and 1½ c coconut milk.
- Bring to a boil, reduce heat& simmer 30-40 min until chicken is tender.
- Stir in lime juice.
- Add salt and rest of chopped green chili.
- Combine cornstarch with remaining coconut milk; stir into sauce.
- Increase heat and cook, stirring, until sauce thickens.
- Top with cilantro.
- Serve with rice.
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April Boling
[email protected]`Great recipe! It was easy to follow and the chicken turned out great. I would definitely recommend this recipe to others.`
Muna Jhada
[email protected]`This dish was delicious! The chicken was so tender and flavorful, and the sauce was perfect. I will definitely be making this again.`
atelier graphics
[email protected]`Really easy dish to follow and make. I didn't have any green chillis so I added a little more chilli powder but the flavour was still amazing! Will definitely make this again.`