Braises and Stews by Tori Ritchie
Author:Tori Ritchie
Language: eng
Format: epub
ISBN: 9781452125053
Publisher: Chronicle Books LLC
spicy coconut-chicken curry
Unlike most braises, this one is simmered uncovered so that the browned chicken skin stays crisper and the sauce condenses. Serve with Golden Pilaf or brown rice. [SERVES 6]
6 chicken legs, split into drumsticks and thighs
Kosher salt
Vegetable oil
1 yellow onion, sliced
2 garlic cloves, minced
1-inch piece fresh ginger, peeled and minced
3 tablespoons curry powder, preferably Madras
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 can (141/2 ounces) chopped tomatoes, drained
About 1 can (15 ounces) light coconut milk
1 cup frozen, thawed peas
1/4 cup chopped fresh cilantro leaves
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