This recipe is fantastic! It was so tasty… I have not really made many Indian recipes though Murray & I really like Indian cuisineThe author of this recipe is all over Instagram… and in all the cookbook news! I was just given his cookbook called Season. My daughter & her friend made one cake from it & Chai tea. Both were excellent! I am excited to try some of the recipes in this cookbook!!
I found the recipe for this chicken dish on the website A Brown Table… here is a link to the website if you want to look up some other recipes or see this one!
I did not have all the spices needed for this chicken recipe so I went to an Indian spice store & no problem, got what I needed…the recipe calls for freshly grated coconut…I didn’t have this so used dry unsweetened coconut… also I did not have black peppercorns so I used ground pepper ….& also, Murray does not like cloves so I used less then the recipe called for & used ground cloves…. Even with the changes I made, this chicken was very excellent!
Here is the recipe as I made it, you can check out the original recipe to compare…here is the link to it
2 lb chicken.. I used skinless chicken thighs
2 tbsp oil
1 large red onion
1 large clove of garlic
1 cinnamon stick…which I randomly had in my drawer…. if you don’t have one use some ground cinnamon
1/2 tsp black pepper
4 green cardamons *** this is the spice I had to go buy
1/2 tsp garam masala
1/2 tsp ground chili powder
1 tsp tumeric
1/4 cup unsweetened coconut
2 tbsp tomato paste
1 tsp salt
1 can coconut milk *** you can use light
2 tsp cilantro leaves
- Prepare your ingredients, dice the onion & mince the garlic. Set aside
- The cardamon is used with the pods, so I rinsed then .. (not sure if that was necessary) … they are used cracked, set these aside!
- Chop the cilantro , set aside
- The recipe called for skinless chicken, so if the chicken you are using has skin on it , then remove it & trim off any excess fat. Set aside
- Heat the oil in a large saucepan/stockpot
- Add the red onion & garlic, saute until the onion softens & starts to be translucent
- Add the cinnamon, pepper, the cracked cardamon pods, garam masala, chili powder & turmeric, stir & cook for a minute *** ( I added the tomato paste here as well
- Add the chicken to the pot in a single layer as best you can & brown it… turning it over to make sure both sides are browned
- Now, add the coconut & give it a stir
- Next, add the coconut milk & salt…
- Bring this to a boil then lower the heat to a simmer, covered & cook for about 50 – 60 minutes…
- When the chicken is cooked adjust the seasoning if you need to…adding more salt if necessary
- Serve the chicken garnished with the chopped cilantro
- I served this with rice