Chicken with Roasted Coriander in Coconut-Curry Sauce

By lorik

Chicken with roasted coriander in coconut-curry sauce with a yogurt mint sauce and cilantro chutney. Yum!

Ingredients

• YOGURT WITH CUCUMBER MINT:
• 3 tablespoons whole coriander seeds
• 1/4 teaspoon fenugreek seeds
• 2 teaspoons whole black peppercorns
• 6 tablespoons vegetable oil
• 1 teaspoon black mustard seeds
• 1 cinnamon stick (2-inches long)
• 3 1/2 pounds chicken pieces (from 1 whole chicken), skin removed, cut into small pieces
• 2 medium onions, cut into thin rings
• 5 cloves garlic, cut into thin slices
• 1 teaspoon peeled and finely grated fresh ginger (from a 1 1/2-inch piece)
• 1 tomato, finely chopped (3/4 cup)
• 1/2 teaspoon ground turmeric
• 1/2 to 1 teaspoon cayenne pepper
• Kosher salt
• 1 tablespoon fresh lemon juice
• 1 (14-ounce) can full-fat coconut milk, such as A Taste of Thai
• 2 fresh hot green chiles, such as bird's-eye, Indian long, or serrano, split lengthwise
• Plain Basmati Rice, for serving
• Yogurt with cucumber and mint, for serving
• Fresh cilantro chutney, for serving
• 1/2 teaspoon whole cumin seeds
• 1 (1-pint) container whole-milk yogurt (not Greek)
• Kosher salt and freshly ground black pepper
• 1 (5-inch) piece cucumber, peeled and coarsely grated
• 2 tablespoons fresh mint, finely chopped
• 1/2 teaspoon cayenne pepper
• CILANTRO CHUTNEY:
• 1/2 teaspoon whole cumin seeds
• Kosher salt and freshly ground black pepper
• 3 cups cilantro, coarsely chopped
• 1/2 to 1 fresh hot green chile, such as bird's-eye, Indian long, or serrano, coarsely chopped
• 1 1/2 tablespoons fresh lemon juice
• Freshly ground pepper

Details

Servings 4
Preparation time 15mins
Cooking time 50mins
Adapted from madjurjaffrey.com

Preparation

Step 1

Place a small, heavy skillet (preferably cast iron) over medium-high heat 2 to 3 minutes. Add coriander, fenugreek, and peppercorns. Cook, swirling pan, until fragrant and lightly browned, about 2 minutes. Transfer to a bowl; let cool completely. Grind in a spice grinder.

Heat oil in a large pot over medium-high. Add mustard seeds and cinnamon. As soon as mustard seeds pop, add chicken in a single layer (work in batches, if necessary). Cook until browned on all sides, about 5 minutes per side. Set pieces aside on a plate as they are done.

Add onions and garlic to pot and reduce heat to medium. Cook, stirring occasionally, until onions are golden brown, about 10 minutes. Add ginger and tomato. Cook until tomato is soft, about 3 minutes. Add ground toasted spices, turmeric, cayenne, 1 1/2 teaspoons salt, and lemon juice. Return chicken to pot, along with any accumulated juices.

Remove thick coconut cream from top of coconut milk; set aside. Stir remaining contents of can into pot. Add enough water to fill can again (1 1/2 cups) and add to pot. Bring to a boil, then reduce heat to low and simmer, partially covered, and stirring occasionally, until chicken is cooked through, 20 to 25 minutes.

Stir reserved coconut cream; add to pot along with chiles. Stir once or twice to warm through; remove from heat. Remove chiles and cinnamon stick, if desired. Serve, with rice, yogurt, and chutney.

Yogurt Sauce:
In a small skillet over medium-high heat, toast cumin seeds until fragrant, 2 to 3 minutes. Let cool completely, then grind in a spice grinder.

Whisk yogurt until smooth. Stir in cumin, 1 teaspoon salt, and remaining ingredients; season with black pepper. Store in an airtight container in refrigerator until ready to serve, or up to 2 days.

Cilantro Chutney:
In a small skillet over medium-high heat, toast cumin seeds until fragrant, 2 to 3 minutes. Let cool completely, then grind in a spice grinder.

Place ground cumin, 1/2 teaspoon salt, and remaining ingredients in the jar of a blender; season with pepper. Blend, stopping to push mixture down sides several times with a rubber spatula, until a paste forms. Transfer paste to a small glass or other nonmetallic bowl. Serve immediately, or store in an airtight container in refrigerator up to 2 days.