Coconut-Milk Pepper Chicken Stew

Serves 4

Ingredients

• 2 lbs bone-in chicken thighs
• 1 14-oz can canned coconut milk
• 2 tbsp freshly cracked black peppercorns
• 2 tbsp minced fresh ginger
• 1 tsp turmeric
• 2 tbsp coconut oil
• 1 tsp mustard seeds
• 15 leaves fresh curry leaves
• 1 large thinly sliced onion
• 2 tbsp lemon juice
• 1 1/4 tsp salt

Instructions

1. 1Pat the chicken thighs dry and season with half the cracked black pepper and half the salt.
2. 2Heat coconut oil in a wide pot over medium heat, add mustard seeds and curry leaves and cook until the seeds pop, about 20 seconds.
3. 3Add sliced onion, minced ginger, remaining black pepper, turmeric, and remaining salt; sauté 5 minutes until the onion softens.
4. 4Add the seasoned chicken and cook 6 minutes, turning once, then pour in the coconut milk, bring to a simmer, cover, and cook 20-25 minutes until the chicken is tender and the sauce has thickened slightly; finish with lemon juice.