Chicken with Coconut Milk (Quenian Chicken (Kukunanazi))

Name: Chicken with Coconut Milk
Yield: 8
Ingredients: 1 1.5 kg chicken cut into pieces; 1 ginger piece about 12 cm grated; 20 small garlic cloves (70 g); 2 finger-sized peppers without seeds (14 g); 1 tablespoon curry powder; 1 medium onion cut into rings (100 g); 2 tablespoons olive oil; 1/3 cup butter or margarine; 1 hand full of chopped cilantro; 1 teaspoon ground cumin; 3 cups coconut milk; salt to taste

1
1 1.5 kg chicken cut into pieces
2
1 ginger piece about 12 cm grated
3
20 small garlic cloves (70 g)
4
2 finger-sized peppers without seeds (14 g)
5
1 tablespoon curry powder
6
1 medium onion cut into rings (100 g)
7
2 tablespoons olive oil
8
1/3 cup butter or margarine
9
1 hand full of chopped cilantro
10
1 teaspoon ground cumin
11
3 cups coconut milk
12
salt to taste

Ingredients

1
1 1.5 kg chicken cut into pieces
2
1 ginger piece about 12 cm grated
3
20 small garlic cloves (70 g)
4
2 finger-sized peppers without seeds (14 g)
5
1 tablespoon curry powder
6
1 medium onion cut into rings (100 g)
7
2 tablespoons olive oil
8
1/3 cup butter or margarine
9
1 hand full of chopped cilantro
10
1 teaspoon ground cumin
11
3 cups coconut milk
12
salt to taste

Directions

1
Wash and dry the chicken pieces
2
Grind ginger, garlic, pepper, and curry powder with a blender or food processor
3
Fry the onion in olive oil for 4-5 minutes in a small skillet
4
Add the spice mixture and let it cook slowly
5
While that's cooking, fry the chicken pieces in butter until golden brown
6
When the chicken is done, combine the cebolla and temperos mixtures
7
Add cilantro, cumin, and coconut milk
8
Let the dish simmer until the chicken is tender
9
Serve with rice
10
Serves 8 people.