INDIAN CHICKEN

INDIAN CHICKEN

Ingredients: organic boneless chicken thighs, 1 can lite coconut milk, 1 tablespoon each grated ginger and crushed garlic, 1 teaspoon each curry powder and cumin, salt and pepper to taste and fresh cilantro for garnish

I mixed everything together except the cilantro. I marinated the chicken in half of the sauce for several hours and the other half I heated on the stovetop when the chicken was cooking. When it was time to cook, I drained the liquid and baked the thighs for 30 minutes on 350 and then broiled the chicken until it browned. I mixed the cilantro with the remaining sauce and drizzled on top. I served it with Jasmine rice.