Pan Fried Chicken with sauce

Delicious! Use a high quality fragrant coconut milk for the best outcome.

• 6-8 skinless boneless chicken thighs, defrosted
• 1 t cayenne
• 1 t cumin (heaping)
• 1 t turmeric
• 1 t coriander
• salt + pepper
• oil
• 1 T fresh ginger, chopped
• 3 cloves garlic, chopped
• 1 carrot, chopped
• 1 tomato, seeded, diced
• 1 can coconut milk

1. In a shallow container, mix cayenne, cumin, turmeric and coriander.
2. Coat each chicken piece thoroughly in spice mixture.
3. Sprinkle with salt and pepper.
4. Heat (cast-iron) pan to medium. Add 1 T oil. Cook chicken (each side about 4 minutes) until juices run clear. Remove to serving bowl.
5. Add more oil. Lightly fry the garlic and ginger for 2 minutes. Add the carrot, frying another 3 minutes.
6. Add the tomato. Cook another 5 minutes.
7. Stir in coconut milk. Simmer for 5 minutes.
8. Add the chicken back into the pan. Simmer for 5-10 minutes.
9. Serve over rice.

Variations

• Add peas for something green.
• Use onion instead of/in addition to carrots.
• Add 2 jalapeno peppers with the garlic.
• Garnish with basil or parsley.

Notes

10/30/11 Made for dinner, peas thrown in with the coconut milk. Served with rice and steamed broccoli. 7 thighs, plenty left over - especially sauce.
2/15 Made for dinner with extra large can of coconut milk, diced water chestnuts (excellent for texture, leftover from making jiaozi), 2 carrots, no tomato.

7/28/21 6 thighs, 3 cherry tomatoes from garden halved, peas. Served with side of rice and okra.