- 4
- 15 mins
- 60 mins
Ingredients
- For the Masala Paste:
- 1 1/2 pounds diced chicken (dark meat yields the most flavor)
- 3 tablespoons coconut oil
- 2 yellow onions, chopped
- 1 1/2 cups chicken broth
- 1 tablespoon tamarind
- 1 teaspoon salt
- 1/4 cup chopped cilantro
- 1 cup shredded dried coconut, toasted in a dry skillet until lightly browned
- 4 dried red chilies, seeds removed and broken into pieces
- 1 teaspoon cumin seeds
- 1 1/2 tablespoons coriander seeds
- 10 black peppercorns
- 1 teaspoon fennel seeds
- 1 teaspoon carom (ajwain) seeds
- 1 tablespoon poppy seeds
- 6 whole cloves
- 2 inch piece cinnamon stick
- 4 wholestar anise
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground mace
- 1/4 teaspoon ground nutmeg
- 4 cloves garlic, minced
- 2 teaspoons minced fresh ginger
Preparation
Step 1
Instructions
First make the masala paste: Place all of the spices in a small, dry skillet over medium heat and toast until fragrant, 4-5 minutes. Do not burn them or they will be bitter. Let them cool completely and then grind them to a powder in a spice grinder. Place the ground spices in a small food processor along with the toasted coconut, garlic, ginger and some oil and process to a smooth paste. Set aside until ready to use.
In a large skillet, heat the coconut oil over medium and add the onions. Cook until caramelized and nicely browned, 15-20 minutes. Add the chicken and cook until no longer pink. Add the masala paste and the tamarind and cook for a couple more minutes. Add the chicken broth and salt and bring to a boil. Reduce the heat to medium-low, cover and simmer for 30 minutes, stirring occasionally. Add the cilantro and salt to taste.
Serve with steamed jasmine or basmati rice and/or some fresh Indian flatbread.
Instructions