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Spicy Tamil Chicken

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“To make this a one-dish meal, add some vegetables of your choice. You could also add pineapple. If you don't like cilantro, leave it out, or if a whole bunch is too much for you, adjust amount to your taste. Ghee could be used in place of peanut oil.”
1hr 5mins

Ingredients Nutrition


  1. Ina a dry skillet, cook red pepper flakes through turmeric, stirring, approximately 1 minute until aromatic.
  2. Add 2 Tbs oil to skillet, add onions and stir-fry about 4 minutes.
  3. Add 2 Tbs more oil, then add garlic through chicken plus half of chopped chilies.
  4. Stir-fry 8-10 minutes until chicken is golden.
  5. Add stock and 1½ c coconut milk.
  6. Bring to a boil, reduce heat& simmer 30-40 min until chicken is tender.
  7. Stir in lime juice.
  8. Add salt and rest of chopped green chili.
  9. Combine cornstarch with remaining coconut milk; stir into sauce.
  10. Increase heat and cook, stirring, until sauce thickens.
  11. Top with cilantro.
  12. Serve with rice.

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