Spicy Tamil Chicken - cooking recipe

Ingredients

1 teaspoon crushed red pepper flakes
2 teaspoons fresh ground coriander
1 teaspoon fresh ground black pepper
1 teaspoon cumin
1 tablespoon turmeric
4 tablespoons peanut oil
2 onions, sliced
4 cloves garlic, crushed
1 inch fresh gingerroot, peeled & grated
8 boneless skinless chicken thighs
1 cup chicken stock or 1 cup chicken bouillon
3 green chilies, seeded & chopped
1 (14 ounce) can coconut milk
2 tablespoons lime juice
salt
1 tablespoon cornstarch
1 bunch cilantro, chopped

Preparation

Ina a dry skillet, cook red pepper flakes through turmeric, stirring, approximately 1 minute until aromatic.
Add 2 Tbs oil to skillet, add onions and stir-fry about 4 minutes.
Add 2 Tbs more oil, then add garlic through chicken plus half of chopped chilies.
Stir-fry 8-10 minutes until chicken is golden.
Add stock and 11/2 c coconut milk.
Bring to a boil, reduce heat& simmer 30-40 min until chicken is tender.
Stir in lime juice.
Add salt and rest of chopped green chili.
Combine cornstarch with remaining coconut milk; stir into sauce.
Increase heat and cook, stirring, until sauce thickens.
Top with cilantro.
Serve with rice.