Indian Chicken with Coconut Milk

Indian Chicken with Coconut Milk
Photo by Ben Fink


  • 4-lb. chicken, cut into 6 pieces (or 3-½ to 4 lb. chicken pieces)
  • Salt and freshly ground black pepper
  • 1/3 cup roasted cashew halves
  • 1 or 2 serrano chiles or 3 small jalapeños, cored, seeded, and finely chopped
  • 1-½ Tbs. curry powder
  • 1 Tbs. finely chopped fresh ginger
  • 1 cup coconut milk (canned is fine)
  • + 5 more ingredients
    • ¾ cup homemade or low-salt canned chicken stock
    • 3 Tbs. coarsely chopped cilantro leaves
    • 2 Tbs. ghee, clarified butter, or butter and oil
    • 2 cloves garlic, chopped
    • 1 medium onion, thinly sliced

Season the chicken with salt and pepper and cook it in the ghee in a large skillet over medium heat on the skin side to brown it and to render the fat from the skin, about 15 min. Turn the chicken over and cook on the bone side for about 5 min. Remove the chicken from the pan and reserve. Pour a...

View full recipe at Fine Cooking


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