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We invite you to try this delicious
specialty at home.
Coconut Chicken
(click
here for printable version)
Ingredients:
Chicken 2 Lbs. boneless & skinless
Red onions 2 large thin sliced
Fresh ginger 1 tbs. thin sliced
Fresh garlic 1 Ts. finely minced
Turmeric ½ Ts.
Bay leaves 2
Cloves 2
Cardamom 1
Coconut milk 1 cup (unsweetened)
Yogurt ½ cup
Cayenne pepper ½ Ts or as desired
Coriander 1 tbs.
Oil ¾ olive
Salt 1 ts.
Green chilies 2 thin sliced
Light cream ½ cup
Fresh cilantro 1 tbs.
Ghee (clarified butter) 1 tbs.
Paprika just a pinch
Garam masala ¼
Preparation:
Start by heating the oil at low flame and add bay leaves, garlic,
onions, ginger & salt. Sauté it until light brown. Add
chicken pieces mix it well, add yogurt and sauté it for a
little while until you see the liquid reduction from the yogurt
and then add all the seasonings except light cream, coconut milk
and ghee. Then add paprika and ½ Ts. Of ghee, watch it change
its color to deep brownish yellow and feel the aroma of ghee at
the same time. Keep stirring in order to prevent it from sticking
to the pan. Add a little bit of water if it stick and then simmer
it for about 10 minutes or until it is fully cooked. Take the lid
off and add coconut milk, cream and ghee. Give it a quick boil and
finish the dish by adding Garam masala and top it off with fresh
chopped cilantro and a little bit of ginger.
Note: I prefer to use heavy wok
or any heavy bottom pot (no non stick). So; you can feel the taste
of pan browning. (I like to use both dark and white meat, for more
flavor add in some chicken wings pieces to get the juice from the
bone)
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