Ingredients
2/3 cup chopped onion
5 large garlic cloves
2 tbls chopped peeled fresh ginger
1 tbls curry powder
1 tbls ground cinnamon
3/4 tsp dried crushed red pepper
1/2 cup chopped fresh cilantro
12 chicken thighs
2 tbls vegetable oil
2 cups canned unsweetened coconut milk
1 cup canned chicken broth
1/2 tsp tumeric
Freshly cooked rice
Preparation
Blend first 6 ingredients and 1/4 cup cilantro in processor to paste, stopping frequently to scrape down sides of bowl. Rub paste over chicken.
Heat oil in heavy large skillet over medium-high heat. Add chicken and brown on all sides, about 6 minutes. Add coconut milk, broth and tumeric. Reduce heat, cover and simmer until chicken is cooked through, turning once, about 30 minutes. Transfer chicken to plate. Boil liquid in skillet until reduced to sauce consistency, about 4 minutes. Season with salt. Return chicken to skillet; heat through. Sprinkle with remaining 1/4 cup cilantro. Serve over rice.
