Sunday, July 26, 2009

Coconut Chicken

I can not remember where I got this recipe but we had some left over yogurt we need to use and was looking for something different to fix. This smelled out of this world when it was cooking but we were a little let down when it came to taste. In fact we added a bit more of most everything in the spice department. Our taste buds want things to zing.

1 cup plain yogurt
1 tablespoon olive oil
1 clove garlic
¼ teaspoon turmeric1/4 teaspoon cayenne pepper (optional .. but we like)
¼ teaspoon garam masala (this was the first time to use this and it smells divine)
½ teaspoon cumin
½ teaspoon salt
juice and zest of one lime
1.5to 2 lbs chicken drumsticks (we used some chicken thighs.)
1 onion sliced
1 can (13.5 oz.) can unsweetened coconut milk
1 teaspoon dried cilantro or 1 Tablespoon fresh cilantro

In a large bowl combine yogurt, olive oil, garlic. Turmeric, cayenne pepper, garam masala, salt cumin, lime and lime zest. Place chicken in marinade and toss to coat. Cover and refrigerate 8 hours or overnight.
Remove chicken from marinade and reserve marinade.
In a large skillet, cook chicken over medium heat until it browns slightly, about 4 minutes each side.
Add onions and cook 2 minutes. Pour coconut milk and marinade over the top, stir. Bring to a boil then reduce heat to medium low heat. Simmer for 30 to 35 minutes or until chicken is cooked through.
Stir in cilantro just before serving.
Can serve as is but we put over rice.
Side dish of steamed broccoli and cauliflower

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