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Indian Chicken with Coconut Milk




Source of Recipe


From The First Step to Great Flavor


List of Ingredients




If you don't have ghee or clarified butter, try sautéing the chicken in a combination of butter and vegetable oil. Serve this chicken with rice and garnish with chopped cashews and cilantro.

Serves four.

4-lb. chicken, cut into 6 pieces (or 3-1/2 to 4 lb. chicken pieces)


Salt and freshly ground black pepper


2 Tbs. ghee, clarified butter, or butter and oil


1 medium onion, thinly sliced


2 cloves garlic, chopped


1 or 2 serrano chiles or 3 small jalapeños, cored, seeded, and finely chopped


1 Tbs. finely chopped fresh ginger


1-1/2 Tbs. curry powder


3/4 cup homemade or low-salt canned chicken stock


1 cup coconut milk (canned is fine)


1/3 cup roasted cashew halves


3 Tbs. coarsely chopped cilantro leaves



Recipe



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 all but 2 Tbs. of the fat out of the pan and stir in the onion, garlic, chiles, and ginger. Cook over medium heat while stirring frequently until the onion lightly caramelizes, about 15 min. Add the curry powder and sauté until fragrant, about 2 min.

Add the chicken stock to the pan, scraping up any browned bits, and return the chicken pieces to the pan. Bring to a boil, reduce the heat, and simmer, covered, until the chicken is firm to the touch and cooked through, 20 to 25 min. Add the coconut milk, simmer until thickened (3 to 5 min.), and remove from the heat. Transfer the chicken to shallow serving bowls, spoon the sauce over, and sprinkle with the chopped cashews and cilantro.