Thursday, September 15, 2011

Bombay Chicken Curry with Coconut Milk

My roommate made a variation of this recipe from Indian Home Cooking by Suvir Saran and Stephanie Lyness. She added squash & zucchini and served it over saffron rice. Delish!

1 large red onion, quartered
6 garlic cloves
2 inch piece fresh ginger, peeled and cut into thirds
3 tablespoons canola oil
1 tsp salt
1 fresh hot green chile, sliced into thin rounds
12 fresh or 18 frozen curry leaves, torn to pieces (optional)
4 lbs of chicken, cut into pieces
3/4 cup coconut milk
1/2 cup water
1/2 cup chopped fresh cilantro

For spice powder:
2 Tbsp coriander seeds
1/2 tsp black mustard seeds (optional)
12 black peppercorns
2 whole dried red chilies
1/4 tsp turmeric
6 whole cloves
6 green cardamom pods

For the spice powder, combine the ingredients in a grinder & grind into a powder. Set aside.

Combine the onion, garlic and ginger in a blender and process to a puree. Set aside.

Heat oil in large casserole dish or wok over medium-high heat. Add onion puree and salt. Cook until golden brown, 10-15 minutes. Drizzle water in as onion cooks to keep from burning.

Add green chili and curry leaves and cook, stirring, for 1 minute.

Add spice powder and salt and cook, stirring for 2 minutes.

Add chicken pieces and cook, stirring constantly, until meat is mostly opaque (4-5 minutes).

Add the coconut milk and water, and bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, about 40 minutes.

Stir in 1/4 cup cilantro and simmer, uncovered, for 5 minutes. Salt to taste & sprinkle the remaining cilantro on top.

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