Indian Chicken With Coconut Milk Recipe

Name: Indian Chicken With Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4 lb) roasting chickens, cut into 6 pieces (or 3-1/2 to 4 lb. chicken pieces); salt & freshly ground black pepper; 2 tablespoons ghee, clarified butter or 2 tablespoons butter and oil; 1 medium onion, thinly sliced; 2 garlic cloves, chopped; 1 -2 serrano chilies or 3 small jalapenos, cored, seeded, and finely chopped; 1 tablespoon finely chopped fresh ginger; 1 ½ tablespoons curry powder; ¾ cup chicken stock; 1 cup coconut milk (canned is fine); ⅓ cup roasted cashew halves; 3 tablespoons coarsely chopped cilantro leaves

Servings: persons

1 (4 lb) roasting chickens, cut into 6 pieces (or 3-1/2 to 4 lb. chicken pieces)
salt & freshly ground black pepper
2 tablespoons ghee, clarified butter or 2 tablespoons butter and oil
1 medium onion, thinly sliced
2 garlic cloves, chopped
1 -2 serrano chilies or 3 small jalapenos, cored, seeded, and finely chopped
1 tablespoon finely chopped fresh ginger
1 ½ tablespoons curry powder
¾ cup chicken stock
1 cup coconut milk (canned is fine)
⅓ cup roasted cashew halves
3 tablespoons coarsely chopped cilantro leaves

1
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 minute Turn the chicken over and cook on the bone side for about 5 minute Remove the chicken from the pan and reserve.
2
Pour all but 2 Tbs.
3
of the fat out of the pan and stir in the onion, garlic, chiles, and ginger.
4
Cook over medium heat while stirring frequently until the onion lightly caramelizes, about 15 minute Add the curry powder and saute until fragrant, about 2 minute.
5
Add the chicken stock to the pan, scraping up any browned bits, and return the chicken pieces to the pan.
6
Bring to a boil, reduce the heat, and simmer, covered, until the chicken is firm to the touch and cooked through, 20 to 25 minute Add the coconut milk, simmer until thickened (3 to 5 min.
7
), and remove from the heat.
8
Transfer the chicken to shallow serving bowls, spoon the sauce over, and sprinkle with the chopped cashews and cilantro.

291

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (4 lb) roasting chickens, cut into 6 pieces (or 3-1/2 to 4 lb. chicken pieces), salt & freshly ground black pepper, 2 tablespoons ghee, clarified butter or 2 tablespoons butter and oil, 1 medium onion, thinly sliced, and more.

Yes, Indian Chicken With Coconut Milk falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian Chicken With Coconut Milk

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