Karnataka Chicken
Feb. 22nd, 2022 07:43 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
totientA while ago I had a dish at Soul of India in Sudbury which they called Goa Chicken. This was entirely unlike any recipe I've found on the Internet with that title, but the flavor notes were all ones that I've seen in South Indian recipes. It took me a while to put together a recipe I liked, and I drifted a little from the original inspiration as I did so. So it seemed appropriate to name this dish after the next state south from Goa.
marinate:
3 pounds boneless skinless chicken thighs, cut into bite size pieces
in
1/4 cup lemon juice
1 teaspoon salt
2 teaspoons turmeric
for 15 minutes. While this is marinating, stew
1 oz fresh curry leaves, stem on (available from Market Basket in Somerville)
in
14 oz (1 can) coconut milk.
This will seem like way too much curry leaf and not nearly enough coconut milk until it suddenly doesn't. It'll cook down some but don't boil too much of the water off or it'll be hard to get the curry leaves out later without losing all of their infused flavor.
Strain out and discard the curry leaves, and add to the coconut milk:
1/4 cup (no, really) green peppercorns, crushed in a mortar and pestle rather than ground
1/4 teaspoon (no, really) ground cumin
2 cups diced tomato (ideally skins off, which is an advantage of canned), with its juice
Set this to a vigorous simmer. Meanwhile in another pan, cook up:
2 cups onions, cut into 1" pieces
for a few minutes, with maybe a little bit of butter to keep them from burning.
Add the chicken mixture and cook until it's just browned enough that no pink is showing.
Toss this in with the coconut milk mixture (or the other way round) and simmer for 20-30 minutes until the liquid has thickened to a nice gravy consistency.
Serve over basmati rice.
marinate:
3 pounds boneless skinless chicken thighs, cut into bite size pieces
in
1/4 cup lemon juice
1 teaspoon salt
2 teaspoons turmeric
for 15 minutes. While this is marinating, stew
1 oz fresh curry leaves, stem on (available from Market Basket in Somerville)
in
14 oz (1 can) coconut milk.
This will seem like way too much curry leaf and not nearly enough coconut milk until it suddenly doesn't. It'll cook down some but don't boil too much of the water off or it'll be hard to get the curry leaves out later without losing all of their infused flavor.
Strain out and discard the curry leaves, and add to the coconut milk:
1/4 cup (no, really) green peppercorns, crushed in a mortar and pestle rather than ground
1/4 teaspoon (no, really) ground cumin
2 cups diced tomato (ideally skins off, which is an advantage of canned), with its juice
Set this to a vigorous simmer. Meanwhile in another pan, cook up:
2 cups onions, cut into 1" pieces
for a few minutes, with maybe a little bit of butter to keep them from burning.
Add the chicken mixture and cook until it's just browned enough that no pink is showing.
Toss this in with the coconut milk mixture (or the other way round) and simmer for 20-30 minutes until the liquid has thickened to a nice gravy consistency.
Serve over basmati rice.
no subject
Date: 2022-02-23 01:24 am (UTC)no subject
Date: 2022-02-25 06:00 pm (UTC)Wow, that's a lot of peppercorn. How fine a grind do you go for in the mortar -- just cracked, or really crush them down?
Does sound tasty -- I may have to try this sometime...
no subject
Date: 2022-02-25 07:50 pm (UTC)