Name: Chicken with Red Chiles and Coconut Milk (Thenga Paal Kozhi)
Yield: Serves 6
Cuisine: India
Ingredients: 6 medium-size cloves garlic; 3 red Thai or cayenne chiles, stems removed; 1 small red onion, coarsely chopped; ¼ teaspoon ground turmeric; 1 teaspoon coarse kosher or sea salt; 2 tablespoons canola oil; 1 chicken (3½ pounds), skin removed, cut into 8 pieces (see box); 1 can (14.5 ounces) diced tomato; ¾ cup unsweetened coconut milk; ¼ cup finely chopped fresh cilantro leaves and tender stems; ¼ cup distilled white vinegar

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Even though the chiles are potent, the vinegar and coconut milk in this dish bring it down many notches to make a hot, sweet, creamy curry. Ladle it over mounds of cooked red rice for a down-home comfort, southern Indian-style.

Ingredients

¼ cup distilled white vinegar
1 teaspoon coarse kosher or sea salt

Asia
India
Main course
Gluten-free

Method

Pour the vinegar into a blender jar, followed by the salt, turmeric, onion, garlic, and chiles. Puree, scraping the inside of the jar as needed, to make a smooth, yellow-hued, light purple marinade.
Place the chicken in a baking dish and spoon the marinade over it, turning the chicken pieces to coat them thoroughly. Refrigerate, covered, for at least 30 minutes or

‌

Ingredients

Method

Part of