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Thenga Paal Kozhi Chicken in Chile-Coconut Milk
A southern Indian chicken curry: pieces soaked briefly in a vinegar, onion, garlic and dried red chile puree, seared, then simmered with coconut milk and diced tomatoes into a hot, sweet, tart and creamy sauce for red rice.
- YieldServes 6
- Hands-on30 min
- Total1 h 15 min
- Difficulty
Ingredients
Marinade
- 60 mldistilled white vinegar
- 1 tspcoarse kosher or sea salt
- ¼ tspground turmeric
- 100 gred onion, 1 small, coarsely chopped
- 6 clovesgarlic, medium
- 3dried red Thai or cayenne chiles, stems removed
- 1.6 kgwhole chicken, skin removed, cut into 8 pieces
- 2 tbspcanola oil
- 180 mlunsweetened coconut milk
- 1 candiced tomatoes (about 410 g), with their juice
- 4 tbspfresh cilantro leaves and tender stems, finely chopped
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