Ingredients:
14.5 oz (400 ml) coconut milk
1 teaspoon ginger
1 teasoon turmeric
2 teaspoons cumin
1/2 teaspoon chili powder
~ 200 g mushrooms
1 lb (450 g) chicken pieces, skinned
2 tablespoons oil
Directions:
Heat the oil in a pan and brown the chicken pieces.
Add mushrooms.
Add the coconut milk and all spices.
Bring to a simmer and cook uncovered for about 30 minutes or until chicken is tender.
1 comment:
Oh, I've got to try this, I've got a soft spot for anything involving coconut!
(This is Murasaki, from my parents' computer, btw).
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