Ingredients
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2 lbs boneless skinless chicken thighs
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2 tablespoons vegetable oil
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1 medium onion (chopped)
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1 teaspoon coriander
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1 teaspoon cumin
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1 teaspoon salt
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2 teaspoons grated fresh ginger
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2 -3 teaspoons hot Asian chili sauce
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2 tablespoons soy sauce
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2 tablespoons peanut butter (crunchy is best)
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14 ounces coconut milk
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1 teaspoon grated lime rind
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1 lime, juice of
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1 garlic clove (minced)
Instructions
- Heat oil and brown chicken in skillet. (15 min.).
- Set aside in large casserole.
- Saute onion and garlic, cook until tender.
- Stir in coriander, cumin, salt, ginger, chili sauce, soy sauce, peanut butter and coconut milk.
- Stir to blend for one minute and remove from heat.
- Pour mixture over chicken.
- Cover and cook 1 hour at 325 degrees F.
- Just before serving, stir in lime rind and juice.
- Serve over rice.