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torquillI'm back at the recipe-book again. This is one I made entirely from my working knowledge of Indian food; I could probably give it more of a South Indian/Malaysian flavor with the addition of some fennel or cardamom, but I like this the way it is. (Though it could probably take a bit more black pepper.)
I like this recipe because the only things discarded are the chicken bones, and they help make the broth first. It's also unusual because it contains no tomatoes.
Twice-Cooked Coconut Curry Chicken
1 large whole chicken
2 cans coconut milk (well, about 1.5)
2 Tbsp vegetable oil or ghee
1 onion, sliced thin
1 Tbsp crushed garlic
1 Tbsp ginger paste
2 tsp cumin powder
4 tsp paprika
4 tsp coriander powder
1 tsp turmeric
1 tsp ground black pepper
1/2 cup finely-cut dry coconut or coconut flour
Amchoor (dry mango) powder (or lemon juice)
Salt
Remove the skin, giblets, wingtips, and excess fat from the chicken. Cut it into large pieces and fit them into a six-quart pot. Add one can of coconut milk, one can of water, and about a teaspoon of salt. The chicken should be mostly submerged.
Bring it barely to a simmer, then turn down the heat as far as possible. It should be allowed to cook below a boil for a couple of hours (alternately, put it into a 200-degree oven). Boiling makes the meat tough and dry, so avoid it if at all possible. When the meat is done and just starting to fall off the bone, remove it from the broth and allow it to cool.
While the meat cools, turn up the heat on the broth and boil it until it reduces by half. Once the chicken is cool enough to handle, take it off the bones and discard them; cut the meat into bite-size pieces. Set the meat aside.
Heat the oil or ghee in a large skillet. Add the onion and fry on high until it starts to brown, then turn it down to medium-low and allow it to caramelize (about 20 minutes), stirring occasionally. When the onion is medium-brown and looking rather dry, add the garlic and ginger and fry a minute on medium-high until fragrant. Stir in the spices and cook another minute. Finally, add half the reduced coconut-chicken broth and mix well. Simmer until it starts to thicken, then add the other half of the broth, and the coconut flour.
Cook, stirring steadily, until the sauce thickens up. Add salt and amchoor powder (which is acidic) to taste; add more coconut milk a bit at a time, but taste to make sure it doesn't dilute the spices too much -- a half-can is about right. Finally, put in the cooked chicken and stir carefully. Add a little water if it ends up too thick. This tastes best if allowed to sit for a little before serving; it reheats very well. Serve with rice.
Use the other half-can of coconut milk to brighten up some spiced peas to go with it.
I like this recipe because the only things discarded are the chicken bones, and they help make the broth first. It's also unusual because it contains no tomatoes.
Twice-Cooked Coconut Curry Chicken
1 large whole chicken
2 cans coconut milk (well, about 1.5)
2 Tbsp vegetable oil or ghee
1 onion, sliced thin
1 Tbsp crushed garlic
1 Tbsp ginger paste
2 tsp cumin powder
4 tsp paprika
4 tsp coriander powder
1 tsp turmeric
1 tsp ground black pepper
1/2 cup finely-cut dry coconut or coconut flour
Amchoor (dry mango) powder (or lemon juice)
Salt
Remove the skin, giblets, wingtips, and excess fat from the chicken. Cut it into large pieces and fit them into a six-quart pot. Add one can of coconut milk, one can of water, and about a teaspoon of salt. The chicken should be mostly submerged.
Bring it barely to a simmer, then turn down the heat as far as possible. It should be allowed to cook below a boil for a couple of hours (alternately, put it into a 200-degree oven). Boiling makes the meat tough and dry, so avoid it if at all possible. When the meat is done and just starting to fall off the bone, remove it from the broth and allow it to cool.
While the meat cools, turn up the heat on the broth and boil it until it reduces by half. Once the chicken is cool enough to handle, take it off the bones and discard them; cut the meat into bite-size pieces. Set the meat aside.
Heat the oil or ghee in a large skillet. Add the onion and fry on high until it starts to brown, then turn it down to medium-low and allow it to caramelize (about 20 minutes), stirring occasionally. When the onion is medium-brown and looking rather dry, add the garlic and ginger and fry a minute on medium-high until fragrant. Stir in the spices and cook another minute. Finally, add half the reduced coconut-chicken broth and mix well. Simmer until it starts to thicken, then add the other half of the broth, and the coconut flour.
Cook, stirring steadily, until the sauce thickens up. Add salt and amchoor powder (which is acidic) to taste; add more coconut milk a bit at a time, but taste to make sure it doesn't dilute the spices too much -- a half-can is about right. Finally, put in the cooked chicken and stir carefully. Add a little water if it ends up too thick. This tastes best if allowed to sit for a little before serving; it reheats very well. Serve with rice.
Use the other half-can of coconut milk to brighten up some spiced peas to go with it.
