Chicken Thighs Malaysian Style | Healthy Chicken Thighs Recipe Malaysian Style

Chicken Thighs Malaysian Style

Ingredients: 4 serving
2 tablespoons vegetable oil
8 boneless, skinless chicken thighs (about 1½ pounds)
Salt Pepper
1 onion, chopped
4 fresh green chiles, stems and seeds removed, minced
3 garlic cloves, minced
1 teaspoon turmeric
1 tablespoon ground coriander
2 teaspoons ground cumin
2 stalks lemon grass, cut into 3 inch pieces
2 tablespoons lime juice
½ cup unsweetened shredded coconut, toasted

Procedures:

• Heat oil in a large skillet over medium-high heat until smoking. Pat chicken thighs with paper towels and season with salt and pepper. Cook chicken until well browned on one side, about 5 minutes. Transfer to a bowl.
• Add onion and chilies to empty skillet and cook until soft, about 4 minutes. Add garlic, turmeric, coriander and cumin and cook until fragrant, about 30 seconds. Add the coconut milk, scraping the bits, then add the chicken and accumulated juices and lemon grass. Cook until chicken is tender, about 20 minutes. Remove lemon grass, add the lemon juice and season with salt and pepper. Sprinkle with toasted coconut. serve