Indian Chicken with Coconut Milk

Indian Chicken with Coconut Milk
Photo by Ben Fink

Ingredients

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

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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