Chicken with Red Chiles and Coconut Milk
If you don't own this cookbook, run out and get it now. Iyer travelled all over India collecting these recipes from home cooks. Thy are fast and easy to make. He provides lots of instruction for the cook who is new to Indian cooking and ingredients. Every recipe I've ever tried from this book has been a winner.
- 1/4 c
- distilled white vinegar
- 1 tsp
- coarse kosher or sea salt
- 1/4 tsp
- ground tumeric
- 1 small
- red onion, coarsely chopped
- 6 medium
- cloves of garlic
- dried red thai or cayenne chiles, stems removed
- chicken (3.5 pounds), skin removed, cut into 8 pieces
- 2 Tbsp
- canola oil
- 3/4 c
- unsweetened coconut milk
- 1 can(s)
- diced tomato (14.5 oz)
- 1/4 c
- finely chopped cilantro leaves and tender stems
How to Make Chicken with Red Chiles and Coconut Milk
- 1Put vinegar, salt, tumeric, onion, garlic and chiles into a food processor. Puree into a smooth marinade.
- 2Place chicken into a baking dish and spoon the marinade over it, turning chicken to coat completely. Refrigerate, covered, for 30 minutes to 2 hours. (No more than 2 hours!)
- 3Heat oil in skillet over medium high heat. Add chicken and marinade in a single layer. Cook, allowing chicken to brown on both sides, 5-7 minutes each side.
- 4Pour in coconut milk and deglaze the pan, moving chicken as needed. Add tomato and juice, stirring to incorporate. Bring to a boil.
- 5Reduce heat to medium low, cover and simmer for 25 minutes. Turn chicken occasionally, but baste with liquid every 3-5 minutes.
- 6Transfer chicken to a platter and keep warm. Stir cilantro into the sauce, raise heat to medium, and simmer vigorously uncovered until gravy is slightly thickened. Pour over chicken and serve.