Spicy Tamil Chicken

• 1 teaspoon crushed red pepper flakes
• 2 teaspoons fresh ground coriander
• 1 teaspoon fresh ground black pepper
• 1 teaspoon cumin
• 1 tablespoon turmeric
• 4 tablespoons peanut oil
• 2 onions, sliced
• 4 cloves garlic, crushed
• 1 inch fresh gingerroot, peeled & grated
• 8 boneless skinless chicken thighs
• 1 cup chicken stock or 1 cup chicken bouillon
• 3 green chilies, seeded & chopped
• 1 (14 ounce) can coconut milk
• 2 tablespoons lime juice
• salt
• 1 tablespoon cornstarch
• 1 bunch cilantro, chopped

1. Ina a dry skillet, cook red pepper flakes through turmeric, stirring, approximately 1 minute until aromatic.
2. Add 2 Tbs oil to skillet, add onions and stir-fry about 4 minutes.
3. Add 2 Tbs more oil, then add garlic through chicken plus half of chopped chilies.
4. Stir-fry 8-10 minutes until chicken is golden.
5. Add stock and 11/2 c coconut milk.
6. Bring to a boil, reduce heat& simmer 30-40 min until chicken is tender.
7. Stir in lime juice.
8. Add salt and rest of chopped green chili.
9. Combine cornstarch with remaining coconut milk; stir into sauce.
10. Increase heat and cook, stirring, until sauce thickens.
11. Top with cilantro.
12. Serve with rice.

red pepper, fresh ground coriander, fresh ground black pepper, cumin, turmeric, peanut oil, onions, garlic, gingerroot, chicken thighs, chicken, green chilies, coconut milk, lime juice, salt, cornstarch, cilantro

Taken from www.food.com/recipe/spicy-tamil-chicken-110899 (may not work)