Chicken and Coconut Milk Curry
chicken and coconut milk curry
IndianOtherEasy30 minBy Northstar
Ingredients
Servings
4
- 2 Tbsp. vegetable oil
- 1 1/2 tsp. whole black peppercorns
- 3 1-1/2-inch pieces of cinnamon stick
- 10 whole cloves
- 8 whole cardamom pods
- 3 dried red chilies
- 1 Tbsp. fresh, grated ginger
- 8 chicken thighs, skinned
- 1 14-oz. can coconut milk
- salt to taste
Instructions
- 1
Over high heat in a medium-sized heavy pot, heat the oil.
- 2
Add the peppercorns, cinnamon, cloves, cardamom and red chilies.
- 3
Stir until the cardamom darkens slightly.
- 4
Add the ginger, give a few stirs and add the chicken and coconut milk.
- 5
Salt very lightly.
- 6
Add enough water to just cover the chicken pieces.
- 7
Bring to a boil, turn down to a simmer and cook uncovered for 40 minutes.
- 8
The sauce will have thickened slightly.
- 9
Season to taste.
Tags
indian