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Creamy chicken thighs in slightly spiced coconut milk

Yields4 ServingsPrep Time5 minsCook Time20 minsTotal Time25 mins

Ingredients:
 4 chicken thighs
 13 oz (1 can) coconut milk
 ⅓ cup coriander leaves, roughly chopped with stems
 4 green chilies, add more or less according to your preference
 4 garlic cloves
 2 inch ginger
 1 medium sized onion, chopped
 1 tsp fennel seeds
 1 tsp cumin powder
 ½ tsp turmeric powder
 ½ tsp peppercorns
 ½ tsp cloves powder
 1 star anise
 salt to taste
 oil
Directions:
1

Blend onion, coriander leaves, ginger, garlic, cumin, fennel seeds, peppercorns, green chilies, turmeric powder, cloves, star anise, salt and coconut milk in a mixer, to form a paste.

2

Clean the chicken thighs and drain well. Marinate the chicken with enough paste from step one and set aside for 30 minutes.

3

Heat oil in a pan and sear both sides of the chicken pieces. This should not take more than 8-10 minutes.

4

Pour the rest of the paste into the same pan and let it boil, stirring occasionally.

5

Cover and let it rest until you are ready to serve.

Nutrition Facts

Serving Size 1

Servings 0