Malabari chicken korma with coconut
Знадоби
1/2 cup dry shredded unsweetened coconut1 very large or 2 medium-large onions, finely chopped
3 tablespoons canola oil
1 bay leaf
4 whole cardamoms
3/4-inch fresh ginger, skin scraped off, thinly sliced
3 large cloves garlic
4 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
3/4 teaspoon ground fennel seed
1/2 teaspoon paprika
1/4 teaspoon cayenne
1/8 teaspoon black pepper
1/2 (14-ounce) can unsweetened coconut milk (put remainder in zip-lock bag and freeze)
1 can water
3 pounds chicken thighs
1 pound potatoes
2 teaspoons salt plus to taste
Cilantro for topping
Як готувати
In large frying pan, dry-fry shredded coconut over medium heat, shaking and stirring frequently until evenly pale golden in color and fragrant. Either pound this very finely in a mortar and pestle or puree it in a food processor or blender, adding just enough water to have it puree well. Set coconut aside.Fry onion, bay leaf and cardamom slowly in oil in large pot, stirring occasionally. Meanwhile, either pound in the mortar the sliced ginger and garlic, or mince them very finely. Measure spices.
Pull skin off thighs (make broth with it for another use). With cleaver, cut thighs in two or three pieces each, through the bone. Peel potatoes, and cut in 1-inch chunks and place them in water so they do not brown.
When onion is turning dark golden (caramelized), stir in ginger-garlic mixture, and fry, stirring frequently, about 2 minutes. Add pureed, toasted coconut plus the spices, and fry, scraping the bottom frequently about 2 minutes.
Add coconut milk plus water and bring to a boil. Add cut chicken, drained potatoes, and 1 teaspoon salt. Bring to a boil, and simmer, covered, stirring occasionally, until chicken and potato are tender, 20-30 minutes. Add another teaspoon salt when cooking is partially done. Add a little water, as needed, to keep the sauce thickly soupy.
Taste sauce, and add salt as needed, making the sauce slightly salty because the meat and potato will soak up more.
When meat and potatoes are tender, remove pan from heat. Let sit, covered, 10 minutes. Stir and taste, checking salt again.
It's best to make the curry ahead and reheat to serve. Check salt. Serve over unsalted Basmati or other long-grained rice. Sprinkle generously with coarsely chopped cilantro.
