Coriander Chicken

I made this today and it is quite good. I used probably a third more spices than called for because I know I like things savory.

Here's another to make the cilantro haters quiver (from the Times) I suppose you can substitute 2-3 bay leaves if you live somewhere where you can't get curry leaves, but the flavor will be different.

Coriander Chicken

1/4 cup vegetable oil
2 cups thinly sliced onion
2 tsp minced garlic
2 tsp minced ginger
1 tsp minced serrano or Thai chili
10 - 12 fresh curry leaves
2 tbsp ground coriander
1 tsp black pepper
1/2 teaspoon cayenne
1/4 teaspoon turmeric
1/8 tsp cinnamon
1/8 tsp ground cloves
1/8 tsp ground cardamom
1-1/2 tsp salt
2 lb boneless, skinless chicken breasts in 1" cubes
1/2 coconut milk
1/4 cup chopped cilantro with additional leaves for garnish.

1. In a large, deep pot, heat oil over medium high heat. Saute onions until edges are nicely browned. Add garlic, ginger, chili, and curry leaves and fry for 1 minute.

2. Stir in coriander, pepper, cayenne, turmeric, cinnamon, clove, cardamom, salt, and a few teaspoons of water to prevent spices from sticking. Fry for 2 min. stirring constantly.

3. Add chicken pieces and continue stirring over med-high heat until no longer pink. Add 1/4 cup coconut milk and 1/2 cup water and bring to boil. Reduce heat and simmer, covered, 20 minutes.

4. Add remaining coconut milk and chopped cilantro, bring just to a boil and remove from heat. Check salt. Garnish with cilantro leaves and serve immediately.


1 comment:

  1. Ha! Blast from the past. Well, I still make this every now and again. Thanks for posting.


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