Subj : Chicken Curry In Coconut Milk, part 1
To   : All
From : Ben Collver
Date : Sat Feb 15 2025 08:38:31

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chicken Curry In Coconut Milk
 Categories: Chicken, Indian
      Yield: 3 Servings

MMMMM--------------------------MARINADE-------------------------------
      1 tb Oil
      8    Dried red chillies -OR-
  1 1/2 ts Cayenne pepper;
           - adjust to taste
    1/4 ts Fenugreek seeds
    1/2 ts Cumin seeds
    3/4 ts Whole black peppercorns -OR-
    1/2 ts Black pepper; scant,
           - freshly ground
      1 sm Mace twig
      3    Cloves
  1 1/2 ts Coriander seeds
  1 1/4 lb Chicken thighs; cut into
           - 2.5" pieces
    1/2 ts Salt

MMMMM---------------------------GRAVY--------------------------------
      4 tb Oil
    3/4 c  Onions (1 lg);
           - finely chopped
      1    Thai green chillies;
           - up to 2, slit,
           - (optional)
      4 cl Garlic; finely chopped
      1 sm Tejpatta (Indian bay leaf)
      2    Green cardamom pods;
           - up to 3, cracked open
      1    Cinnamon stick (1")
    1/8 ts Turmeric powder
  1 1/2 tb Fresh ginger (2");
           - finely chopped
      2 tb Tamarind pulp; up to 3 tb,
           - use less if using
           - store-bought, see notes
     10    Fresh curry leaves;
           - roughly chopped
    3/4 c  Thick coconut milk;
           - up to 1 c; depending on
           - how creamy and pronounced
           - coconut taste you want
           Salt; to taste

  Notes:

  * Store bought tamarind pulp is quite concentrated, tart and very
  salty. Use discretion when adding it.

  * I would not recommend using "light" coconut milk, as it makes the
  gravy very watery. Go for the thick, creamy one.

  Marinating The Chicken:

  This can be done up to a day in advance.

  In a small sauce pan, add the 1 tb oil and heat it up on low. Add all
  the ingredients except chicken and salt to the oil and lightly roast
  the spices until you smell a nice aroma. Do not let them turn brown.
  Let cool once roasted.

  Grind the roasted spices coarsely. In a large bowl, add the chicken
  pieces, sprinkle salt and half the quantity of this spice rub,
  combine so that chicken is coated in spices, cover and let marinate
  refrigerated for at least 4 hours or overnight (preferably).

  Reserve the remaining spice rub.

  Making The Curry:

  Thirty minutes prior to cooking, take the marinated chicken out of the
  refrigerator and let sit on the counter.

  In a kadhai (indian wok) or a large pot with lid, heat up the 4 tb
  oil on medium high. Once the oil is hot, add the onions, garlic, and
  green chillies to it. Saute and cook the onions for 8 to 10 minutes
  until they are golden brown. Add the bay leaf, cardamom, cinnamon
  stick, and sauce for 10 to 12 seconds until you smell an aroma.

  Next, add the marinated chicken to the pot, add salt, turmeric and
  stir around so that chicken pieces start to coat in the onions and
  garlic. Once you see that the chicken pieces have started to brown on
  the edges, cover the pot let the chicken cook in its own juices until
  about 80% cooked, about 15 to 18 minutes. Note that this time will
  depend on the cut and size of chicken pieces.

  Add the reserved spice rub, ginger, curry leaves, and tamarind paste
  next and stir around to coat the chicken. Cover and let cook on
  medium low for another 8 to 10 minutes until the chicken is almost
  cooked. If at any point you feel that the chicken is sticking to
  bottom on the pot, add a splash of water

  Uncover, reduce the heat to low, and add the coconut milk to the
  kadhai. Do not stir immediately. Let the coconut milk combine on its
  own. Check and adjust the salt. Stir very gently and let simmer for 5
  minutes or so.

  continued in part 2

MMMMM

.