Indian Chicken with Coconut Milk

Indian Chicken with Coconut Milk
Photo by Ben Fink


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

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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