INDIAN COCONUT-CHICKEN CURRY

INDIAN COCONUT-CHICKEN CURRY image

Categories Chicken

Number Of Ingredients 18

1/4 cup Vegetable Oil
1 large Onion, thinly sliced
4 teaspoons finely chopped Garlicp
4 teaspoons finely chopped Ginger
2 Tablespoons ground Coriander
2 teaspoons ground Cumin
1/4 teaspoons Turmeric
1/2 teaspoon Cayenne Pepper
1/4 teaspoon freshly cracked Black Pepper
1 1/2 teaspoon Kosher Salt
2 medium Tomatoes, chopped
1/2 cup Chicken Stock
2 lbs. Boneless, Skinless Chicken, cut into 1 inch pieces
1/2 cup Unsweetened Coconut Milk
1/4 teaspoon Ground Cinnamon
1/4 teaspoon Ground Clove
1/3 cup chopped Cilantro
Steamed Basmati Rice

Steps:

In a Dutch oven or enameled cast-iron casserole, heat oil, then add onions and cook until nicely browned around the edges, about 7 minutes. Add garlic and ginger and cook for 1 minute. Add coriander, cumin, turmeric, cayenne and black pepper and stir for 1 minute. Add salt, tomatoes and chicken stock and cook over medium-low heat, stirring constantly, until the tomatoes are softened. Add chicken and simmer uncovered, stirring occasionally for 15 minutes. Add coconut milk and simmer partially covered for another 15 minutes or until the sauce thickens and the chicken is cooked. Add cinnamon and clove and simmer another minute. Remove from heat and garnish with cilantro. Serve with steamed basmati rice.