1 whole chicken ( Cut in typical quarters or use breasts as desired)
2 onions ( Finely chopped)
2 garlic cloves ( Crushed)
1 red chili pepper ( Fresh & finely chopped)
2 cups coconut milk
saffron strand ( a few)
salt ( To taste)
pepper ( To taste)
2 tablespoons parsley ( Freshly chopped)
Heat peanut oil in a lrg deep skillet & add chicken quarters (or breasts). Fry gently over moderate heat till all chicken surfaces are golden brown, turning occ in the oil. Remove chicken & set aside. Add onions, garlic & chile to the skillet & fry gently till soft (about 5 minutes). Do not allow onion to brown ~ it should be only lightly colored. Return chicken to the skillet & pour in the coconut milk. Sprinkle w/saffron & season w/salt & pepper. Stir well & simmer gently for 30-40 min till the chicken is cooked + tender & the sauce has thickened & somewhat reduced. Serve immediately w/boiled rice, a ladle of sauce over the chicken & rice & sprinkled w/fresh parsley.