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Tamil Coconut Chilli Chicken




Source of Recipe


the web


List of Ingredients




# 4-6 tbsp butter ghee or peanut oil
# 2 onions, sliced
# 4 garlic cloves,
# crushed 5 cm fresh ginger, peeled and grated
# 2-4 green chillies, deseeded and chopped
# 8 skinless chicken pieces, patted dry with kitchen paper
# 250ml boiling chicken stock or water
# 450ml canned coconut milk
# 2 tbsp freshly squeezed lime juice
# 2 tbsp plain flour
# a large bunch of fresh coriander, chopped about 500ml by volume
# salt
# Roasted spices: 1 tsp crushed dried chillies, bruised 1 tbsp coriander seeds, bruised 1 tsp black peppercorns, bruised 1 tsp cumin seeds or caraway seeds 1 tbsp ground turmeric

Recipe



1. To roast the spices, put the dried chillies, coriander seeds, peppercorns, cumin or caraway seeds and turmeric in a dry frying pan and stir-fry for 1-2 minutes until aromatic. Push the spices to one side, add half the butter ghee or oil to the frying pan, add the onions and sauté for 4-5 minutes.

2. Add the remaining ghee or oil, garlic, ginger, half the green chillies and the chicken. Stir-fry for about 8-10 minutes until the chicken is golden. Add the stock or water and about 375 ml of the coconut milk. Bring to the boil, reduce to a simmer and cook until tender, about about 30-40 minutes. Stir in the lime juice, then add salt and extra green chilli, to taste.

3. Mix the remaining coconut milk into the flour, then stir into the chicken mixture and increase the heat until the sauce thickens evenly.

4. Top with the chopped coriander leaves and serve hot.

Serves 4.