Simple Chicken And Coconut Milk Curry

By á-170456

Ingredients

• 2 tablespoons vegetable oil
• 1 1/2 teaspoons whole black peppercorns
• 3 pieces cinnamon stick - (1 1/2" ea)
• 10 whole cloves
• 8 whole cardamom pods
• 3 dried red chilies
• 1 tablespoon grated fresh ginger
• 8 chicken thighs skinned
• 1 can coconut milk - (14 oz)
• Salt to taste

Details

Servings 4

Preparation

Step 1

Over high heat in a medium-sized heavy pot, heat the oil. Add the peppercorns, cinnamon, cloves, cardamom and red chilies. Stir until the cardamom darkens slightly. Add the ginger, give a few stirs and add the chicken and coconut milk.

Salt very lightly. Add enough water to just cover the chicken pieces. Bring to a boil, turn down to a simmer and cook uncovered for 40 minutes. The sauce will have thickened slightly. Season to taste. Try it with a squeeze of lime.

This recipe yields 4 servings.

Because the whole spices are not eaten, they're not included in the count.
Total Calories: 2260
Fat: 137 grams
Carbs: 13 grams
Fiber: 0 grams
Protein: 244 grams