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

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