Ingredients:
- 1
teaspoon
ground cinnamon
- 1
teaspoon
curry powder
- 8
chicken thighs (skinless)
- 1
14oz can coconut milk
- 1/2
ounce
lime juice
- 2
teaspoon
ground cardamom
- 3
teaspoon
chili pepper - seeds and flakes
- 1
tablespoon
ginger root
- 2
tablespoon
vegetable oil
- 1 1/2
teaspoon
black pepper
- 1/2
teaspoon
ground cloves
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Directions:
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Heat oil in a skillet over medium-high heat. Add spices and stir for a few minutes. Mix in ginger, add the chicken and the coconut milk. Add just enough water to barely cover the chicken pieces and bring to a boil. Reduce heat immediately and simmer, uncovered, for 40 minutes, stirring occasionally. Before serving, give it a generous sprinkling of black pepper and a squeeze of lime. Serve with basmati or brown rice. Copyright 2006-2009 Curb Your Cravings LLC. All Rights Reserved Worldwide
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