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Indian Chicken with Coconut Milk

Ben Fink

Servings: four.

If you don’t have ghee or clarified butter, try sautéing the chicken in a combination of butter and vegetable oil. Serve this chicken with rice and garnish with chopped cashews and cilantro.


  • 4-lb. chicken, cut into 6 pieces (or 3-1/2 to 4 lb. chicken pieces)
  • Salt and freshly ground black pepper
  • 2 Tbs. ghee, clarified butter, or butter and oil
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, chopped
  • 1 or 2 serrano chiles or 3 small jalapeños, cored, seeded, and finely chopped
  • 1 Tbs. finely chopped fresh ginger
  • 1-1/2 Tbs. curry powder
  • 3/4 cup homemade or low-salt canned chicken stock
  • 1 cup coconut milk (canned is fine)
  • 1/3 cup roasted cashew halves
  • 3 Tbs. coarsely chopped cilantro leaves

Nutritional Information

  • Calories (kcal) : 610
  • Fat Calories (kcal): 370
  • Fat (g): 42
  • Saturated Fat (g): 20
  • Polyunsaturated Fat (g): 6
  • Monounsaturated Fat (g): 12
  • Cholesterol (mg): 140
  • Sodium (mg): 790
  • Carbohydrates (g): 10
  • Fiber (g): 2
  • Protein (g): 49


  • Season the chicken with salt and pepper and cook it in the ghee in a large skillet over medium heat on the skin side to brown it and to render the fat from the skin, about 15 minutes. Turn the chicken over and cook on the bone side for about 5 minutes. Remove the chicken from the pan and reserve.
  • Pour all but 2 Tbs. of the fat out of the pan and stir in the onion, garlic, chiles, and ginger. Cook over medium heat while stirring frequently until the onion lightly caramelizes, about 15 minutes. Add the curry powder and sauté until fragrant, about 2 minutes.
  • Add the chicken stock to the pan, scraping up any browned bits, and return the chicken pieces to the pan. Bring to a boil, reduce the heat, and simmer, covered, until the chicken is firm to the touch and cooked through, 20 to 25 minutes. Add the coconut milk, simmer until thickened (3 to 5 minutes), and remove from the heat. Transfer the chicken to shallow serving bowls, spoon the sauce over, and sprinkle with the chopped cashews and cilantro.


Rate or Review

Reviews (2 reviews)

  • mjCooker | 05/17/2011

    I served this over rice with a side of Cucumber Peanut Salad from 101 Cookbooks blog. It was a perfect meal. Since there were only 2 of us, I cut the recipe by 1/4. I forgot and used the whole amount of of chicken stock. So I poured in 1/2 the coconut milk called for. This resulted in some extra sauce which I poured over the chicken and the rice. Delicious!!!! We raved over the flavors our entire meal time.

  • Issay | 03/15/2008

    This was a great dish. My family and I really enjoyed it and will be making again.

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