1 Picture
Ingredients
- 8-10 boneless Chicken Thighs
- 1 Tblsp. Olive Oil
- 1 inch Ginger root, chopped
- 2 Serrano chilis, seeded and chopped
- 1 Sweet Onion, chopped
- 4 Garlic cloves, minced
- 1 can Coconut Milk
- 1 1/2 cups Chicken stock (broth)
- 1 tsp. Coriander (ground)
- 1/2 tsp. Cumin
- 1 1/2 Tblsp. Fish Sauce
- 2 1/2 to 3 Tblsp. Curry Powder
- 1 /12 Tblsp. Corn Starch
- 3 Russet potatoes, large cubes
- Salt and Pepper to taste
Details
Servings 4
Preparation
Step 1
Season chicken with salt and pepper. In a large skillet, heat olive oil over medium high and brown chicken in a even layer. While chicken is browning, in a bowl add chicken broth, fish sauce, coriander, cumin, curry powder and corn starch. Mix well. Remove chicken from skillet when browned. Chicken will not be cooked all the way through. Now to the skillet add ginger, chilis, garlic and onion and saute until onions are translucent. Add coconut milk. Season potatoes with salt and pepper and add to the skillet. When the skillet returns to a boil, add chicken broth slurry and reduce heat. Add chicken to the skillet. Cook for 25-30 minutes until chicken is tender and potatoes are done. Can be served with hot white rice as pictured.
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