Telangana Chicken (Telangana-Style Curried Chicken Stew)

By lorik

Ingredients

• 1 1⁄2 cups coconut milk
• 5 tbsp. plain, full-fat yogurt
• 3 tbsp. fresh lime juice
• 1 tbsp. garam masala
• 1 tsp. red chile powder, preferably Kashmiri, or cayenne
• 6 cloves garlic, peeled
• 1 (4") piece ginger, peeled and thinly sliced
• Kosher salt, to taste
• 3 lb. chicken drumsticks and thighs, skin removed
• 27 fresh or frozen curry leaves, defrosted if frozen
• 8 green cardamom pods
• 1 piece mace (optional)
• 1 star anise
• 1 stick cinnamon
• 1 ⁄4 cup canola or peanut oil
• 3 small green Thai chiles or 1 1⁄2 serranos, halved
• 2 medium yellow onions, halved and thinly sliced crosswise
• 1 tbsp. chopped cilantro

Details

Servings 2
Adapted from saveur.com

Preparation

Step 1

Purée coconut milk, yogurt, lime juice, garam masala, chile powder, garlic, ginger, and salt in a food processor until smooth; transfer to a bowl. Add chicken, 20 curry leaves, the cardamom, mace, if using, the star anise, and cinnamon; toss to combine. Cover with plastic wrap and chill overnight.

The next day, heat oil in an 8-qt. saucepan over medium-high. Cook chiles and onions until caramelized, about 20 minutes. Using a slotted spoon, transfer mixture to a bowl; set aside. Add chicken and its marinade to pan; boil. Reduce heat to medium; simmer until chicken is cooked through, about 30 minutes. Stir in chiles and onions; cook 5 minutes more and garnish with cilantro and remaining curry leaves.