Spicy Tamil Chicken Recipe

Name: Spicy Tamil Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 1 cup 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

Servings: persons

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 1 cup 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

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 11/2 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.

637

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1 teaspoon crushed red pepper flakes, 2 teaspoons fresh ground coriander, 1 teaspoon fresh ground black pepper, 1 teaspoon cumin, and more.

Yes, Spicy Tamil Chicken 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.

That's it — enjoy your meal!

Spicy Tamil Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions