- Serves: 4 to 6
- Ingredient Notes: Corn-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
Chicken
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon turmeric
- 1 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- Salt, to taste
- 4 chicken hindquarters
- 2 tablespoons unsalted butter
Sauce
- 1/2 cup diced yellow onions
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon minced green chiles
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- Salt, to taste
- 1/4 cup pureed tomato
- 1 (14-ounce) can coconut milk
Directions
Chicken
Mix spices and rub onto chicken hindquarters. In a heavy pan, brown chicken in butter over medium heat. Transfer chicken to an oven-safe baking dish or roasting pan and roast at 400° F for 25 to 30 minutes. Reserve pan juices and butter for making the sauce.
Sauce
Sauté onions in the leftover pan juices and butter over medium heat in a heavy pan until translucent. Add garlic, ginger and chile and sauté for 1 minute more. Add spices and sauté for 1 minute. Add tomatoes and coconut milk and simmer until thickened slightly.
Add roasted chicken quarters and simmer for 20 minutes. Serve.
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