2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
1 TBSP peanut oil
1 large yellow onion, thinly sliced
3 medium garlic cloves, minced
1/2 cup grated coconut
2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground cardamom
1/4 tsp turmeric
1/4 tsp ground cinnamon
1/4 tsp cayenne
DIRECTIONS
In a large bowl stir together the lime juice, 1/2 tsp salt, and 1/4 tsp black pepper then add the chicken pieces to the bowl and toss to coat. Set aside to marinate for about 15 minutes.
Heat the oil in a large wok or saute pan over medium-high heat.
Add the sliced onions to the pan and cook, stirring occasionally, until the onions are well browned, about 15 minutes.
Stir in the garlic, coconut, coriander, cumin, cardamom, turmeric, cinnamon, cayenne, and 1/2 tsp salt until well combined then cook while stirring for about 30 seconds.
Stir in the chicken pieces and cook, stirring often, for about 2 minutes.
Cover the pan then reduce the heat to medium-low and continue to cook, stirring occasionally, until chicken is cooked through, about 10 minutes.
Taste and season with additional salt & pepper if needed.
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