Ingredients
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1 teaspoon crushed red pepper flakes
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2 teaspoons fresh ground coriander
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1 teaspoon fresh ground black pepper
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1 teaspoon cumin
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1 tablespoon turmeric
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4 tablespoons peanut oil
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4 cloves garlic, crushed
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8 boneless skinless chicken thighs
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1 cup chicken stock or 1 cup chicken bouillon
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3 green chilies, seeded & chopped
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1 (14 ounce) can coconut milk
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2 tablespoons lime juice
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salt
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1 tablespoon cornstarch
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1 bunch cilantro, chopped
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2 onions, sliced
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1 inch fresh gingerroot, peeled & grated
Instructions
- 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.