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January 24, 2005
Malli Kozhi (Coriander Chicken)
Ingredients:
¼ cup vegetable oil
2 med. yellow onions, peeled and thinly sliced
2 cloves garlic, peeled and minced
1" piece fresh ginger, peeled and minced
1 tsp. minced fresh hot green chile (Serrano or Thai)
10-12 curry leaves
6 tsp. ground coriander seeds
1 tsp. freshly ground black pepper
¼ tsp. cayenne
¼ tsp. tumeric
2 pinches ground cinnamon
2 pinches ground cloves
2 pinches ground cardamon
1 ½ tsp. salt
2 lbs. boneless, skinless chicken, cut into 1" cubes
¾ cup fresh "second milk" coconut milk or ¼ cup canned unsweetened coconut milk diluted with ½ cup water
¼ cup fresh "first milk" coconut milk or ¼ cup canned unsweetened coconut milk
Directions:
1. Heat oil in a medium heavy-bottomed casserole over medium-high heat. Add onions, and sauté, stirring often, until browned, about 2 minutes. Add garlic, ginger, chiles, and curry leaves, and sauté for 1 minute, then add coriander, black pepper, cayenne, tumeric, cinnamon, cloves, cardamom, salt, and just enough water (4-6 tbl) to keep spices from sticking to the pan. Continue to cook, stirring occasionally, for 2 minutes longer.
2. Add chicken to pan, and continue to cook (adding a little more water, if needed, to keep spices from burning), stirring constantly and scraping browned bits stuck to bottom of casserole with a wooden spoon, until chicken is no longer pink, about 5 minutes. Add "second milk" coconut milk, and bring to a boil. Reduce heat to low, cover, and simmer until chicken has cooked through, about 20 minutes.
3. Add "First milk" coconut milk, and bring just to a simmer (sauce will curdle if allowed to boil), then remove from heat. Add salt to taste.
This recipe serves 6.
Posted by Kelli Little at January 24, 2005 11:25 AM