Spicy Tamil Chicken

Ingredients

• 1 teaspoon crushed red pepper flakes
• 2 teaspoons fresh ground coriander
• 1 teaspoon fresh ground black pepper
• 1 teaspoon cumin
• 1 tablespoon turmeric
• 4 tablespoons peanut oil
• 2 onions, sliced
• 4 cloves garlic, crushed
• 1 inch fresh gingerroot, peeled & grated
• 8 boneless skinless chicken thighs
• 1 cup chicken stock or chicken bouillon
• 3 green chilies, seeded & chopped

• 1 (14 ounce) can coconut milk
• 2 tablespoons lime juice
• salt
• 1 tablespoon cornstarch
• 1 bunch cilantro, chopped

Directions

1. 1

   Ina a dry skillet, cook red pepper flakes through turmeric, stirring, approximately 1 minute until aromatic.

2. 2

   Add 2 Tbs oil to skillet, add onions and stir-fry about 4 minutes.

3. 3

   Add 2 Tbs more oil, then add garlic through chicken plus half of chopped chilies.

4. 4

   Stir-fry 8-10 minutes until chicken is golden.

5. 5

   Add stock and 1½ c coconut milk.

6. 6

   Bring to a boil, reduce heat& simmer 30-40 min until chicken is tender.

7. 7

   Stir in lime juice.

8. 8

   Add salt and rest of chopped green chili.

9. 9

   Combine cornstarch with remaining coconut milk; stir into sauce.

10. 10

    Increase heat and cook, stirring, until sauce thickens.

11. 11

    Top with cilantro.

12. 12

    Serve with rice.