Indian Chicken with Coconut Milk

Indian Chicken with Coconut Milk
Photo by Ben Fink


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

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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