Simple Chicken and Coconut Milk Curry

  • 2 Tbsp. vegetable oil
  • 3 1-1/2-inch pieces of cinnamon stick
  • 10 whole cloves
  • 1 1/2 tsp. whole black peppercorns
  • 3 dried red chilies
  • 8 whole cardamom pods
  • 8 chicken thighs, skinned
  • 1 Tbsp. fresh, grated ginger
  • salt to taste
  • 1 14-oz. can coconut milk

Recipe Info
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Contributor: admin



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.

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