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Simple Chicken And Coconut Milk Curry

Ingredients:

2 tbsp vegetable oil
1 1/2 tsp whole black peppercorns
3 pieces cinnamon stick - (1 1/2 ea)
10 whole cloves
8 whole cardamom pods
3 dried red chilies
1 tbsp grated fresh ginger
8 chicken thighs, skinned
1 can coconut milk - (14 oz)
1 salt, to taste

Instructions:

Over high heat in a medium-sized heavy pot, heat the oil. Add the
peppercorns, cinnamon, cloves, cardamom and red chilies. Stir until the
cardamom darkens slightly. Add the ginger, give a few stirs and add the
chicken and coconut milk.

Salt very lightly. Add enough water to just cover the chicken pieces.
Bring to a boil, turn down to a simmer and cook uncovered for 40 minutes.
The sauce will have thickened slightly. Season to taste. Try it with a
squeeze of lime.

This recipe yields 4 servings.

Because the whole spices are not eaten, they're not included in the count.
Total Calories: 2260
Fat: 137 grams
Carbs: 13 grams
Fiber: 0 grams
Protein: 244 grams

Comments: This is really easy and really good. If you want to make a
"meal in a pot, add some fresh green beans when the chicken is cooked and
cook for 5 minutes or so until the beans are just tender. Adding a squeeze
of lime is great.

Servings: 4

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