Indian Chicken with Coconut Milk

Indian Chicken with Coconut Milk
Photo by Ben Fink


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