Spicy Tamil Chicken Food
SPICY TAMIL CHICKEN
To make this a one-dish meal, add some vegetables of your choice. You could also add pineapple. If you don't like cilantro, leave it out, or if a whole bunch is too much for you, adjust amount to your taste. Ghee could be used in place of peanut oil.
Provided by echo echo
Categories Curries
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Ina a dry skillet, cook red pepper flakes through turmeric, stirring, approximately 1 minute until aromatic.
- Add 2 Tbs oil to skillet, add onions and stir-fry about 4 minutes.
- Add 2 Tbs more oil, then add garlic through chicken plus half of chopped chilies.
- Stir-fry 8-10 minutes until chicken is golden.
- Add stock and 1½ c coconut milk.
- Bring to a boil, reduce heat& simmer 30-40 min until chicken is tender.
- Stir in lime juice.
- Add salt and rest of chopped green chili.
- Combine cornstarch with remaining coconut milk; stir into sauce.
- Increase heat and cook, stirring, until sauce thickens.
- Top with cilantro.
- Serve with rice.
SPICY THAI CHICKEN
this is the base recipe for spicy thai chicken. You can use lemongrass or fennel seeds to make spicy chicken.
Provided by BDM FAMILY
Categories Chicken
Time 1h24m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix all ingredients in a zip log bag or bowl.
- Remove excess fat from chicken and add to bowl.
- Add chicken to bowl/bag and let marinate for 1 hour.
- Place saute pan on med/high heat and wait until hot.
- Add hand full of chicken to pan (with some marinade sticking to chicken). DO NOT overload the pan or you will steam the chicken.
- Cook until chicken is cooked and sauce turns a darker color.
- Remove cooked chicken and repeat from step 4/5 until all done.
Nutrition Facts : Calories 295.4, Fat 15.1, SaturatedFat 2.8, Cholesterol 125.9, Sodium 713.6, Carbohydrate 8.1, Fiber 0.5, Sugar 6.4, Protein 31.1
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