Chicken With Coconut Milk Lemongrass And Ginger

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From raji cuisine by raji jallepalli with judith choate. found on food network, posting for zwt.

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Steps

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Heat the oil in a large saute pan over medium heat.

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Add the onions and chiles and lower the heat.

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Cook , stirring frequently , for about 10 minutes , or until the onions are golden brown and well caramelized.

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Stir in the ginger and lemongrass and saute for 2 minutes.

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Add the potatoes and stir to combine.

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Stir in the black cumin and turmeric.

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When the spices are well incorporated , stir in the coconut milk and the half-and half.

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Add salt and remove from the heat.

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Preheat the oven to 300 degrees f.

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Place the chicken in a dutch oven or another large heavy ovenproof casserole.

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Pour the coconut mixture over the top of the chicken.

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Cover and bake for about 1 hour , or until the chicken is very tender.

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Serve , family style , with basmati rice , a green salad , and warm indian breads.

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Ingredients

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peanut oil, onion, chilies, fresh ginger, fresh lemongrass, potatoes, black cumin seeds, ground turmeric, coconut milk, half-and-half, coarse salt, whole chicken