- 2 chicken thighs, skinned and boned
- 2 cups [500 mL] chicken stock
- 1 cup [250 mL] coconut milk
- 1 cup [250 mL] unsweetened coconut
- 1 cup [250 mL] almond slices
- 3 tablespoons [45 mL] cooking oil
- 2 yellow onions, chopped
- 8 small red potatoes, quartered
- 8 carrots, peeled and cut into 1/2-inch [2.5-cm] thick slices
- 1 cup [250 mL] dark raisins
- 1/4 cup [60 mL] freshly* chopped coriander
*Indian Curry Paste
- 6 cloves garlic
- 1 [1-inch / 2.5-cm] piece fresh ginger, thinly sliced
- 4 dried red chiles, seeded
- 1 teaspoon [5 mL] black peppercorns
- 1 teaspoon [5 mL] cumin seeds
- 1 teaspoon [5 mL] coriander seeds
- 1/2 teaspoon [2.5 mL] mustard seeds
- 1 clove
- Seeds from 6 cardamom pods
- 1 [1/2-inch / 1.3-cm long] piece cinnamon stick
- 1 teaspoon [5 mL] salt
- 1 teaspoon [5 mL] ground turmeric
- 1 teaspoon [5 mL] freshly grated nutmeg
- 1/4 teaspoon [1 mL] ground mace
- 1/4 teaspoon [1 mL] cooking oil
Pickle Relish
- **1/2 long slim cucumber
- 1 teaspoon [5 mL] salt
- 1/4 cup [60 g] sugar
- 1/2 cup [125 mL] unseasoned rice vinegar
- 1/4 teaspoon [1 mL] Asian chili sauce
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- Prepare Indian curry paste.
- Rinse chicken pieces under cold running water.
- Pat dry then cut chicken into approximately 2-inch [5-cm] long 1-inch [2.5-cm] thick pieces.
- Combine chicken pieces with Indian curry paste into a small bowl.
- Cover and refrigerate for at least 15 minutes, but no longer than 8 hours.
- **Half pickle relish cucumber lengthwise and scoop away the seeds.
- Cut crosswise into 1/8-inch [3-mm] thick slices into a glass bowl.
- Evenly sprinkle cucumber slices with salt; set aside for 1 hour.
- Meanwhile, into a small saucepan, mix then bring together sugar, rice vinegar and Asian chili sauce to a boil.
- Reduce heat to low and leave to simmer for 5 minutes.
- Transfer to a bowl; leave to cool to room temperature.
- Rinse cucumber slices under cold running water.
- Pat dry and combine with rice vinegar mixture.
- Leave to marinate for at least 1 hour.
- Preheat oven to 350°F [180°C].
- Combine chicken stock and coconut milk; set aside.
- Heat a 10-inch [25-cm] skillet over medium; toast unsweetened coconut until golden and remove from heat.
- Evenly spread almond slices onto a baking sheet; brown into preheated oven until golden, for approximately 12 minutes.
- Transfer golden coconut and golden almond slices into separate bowls; reserve until ready to serve.
- Heat a 14-inch [35-cm] skillet over medium-high heat until hot before pouring in cooking oil.
- Brown chopped yellow onions until just golden, for approximately 10 minutes.
- Add chicken pieces and Indian curry paste; brown chicken pieces until no long pink on the outside.
- Add potato pieces, carrot slices, dark raisins and reserved chicken stock.
- Bring to a low simmer, cover skillet and leave to simmer until potatoes are tender, for approximately 15 minutes.
- Remove from heat and leave to rest at room temperature if reheating the dish within 1 hour, otherwise refrigerate.
- Can now be refrigerated overnight before beginning final cooking steps.
- *Chop fresh coriander into a bowl.
- Into a frying pan, bring curry paste chicken mixture to a slow boil over medium-high heat; taste and adjust seasonings.
- Transfer chicken pieces and all vegetables onto a heated serving plate or 4 heated individual plates.
- Dab up any oil floating on the sauce with strips of absorbant paper.
- Spoon coconut milk sauce all over chicken pieces and vegetables.
- Evenly sprinkle with freshly chopped coriander and serve, along with golden coconut and golden almond slices into separate bowls.
Indian Curry Paste
- Into a blender or a food processor, mince together garlic and ginger slices.
- Into a small skillet, combine chiles, black peppercorns, cumin, coriander and mustard seeds, clove, cardamom pods and cinnamon stick.
- Roast stirring over medium heat until mustard seeds start to pop, for approximately 2 minutes.
- Using a spice grinder, grind roasted spices into a powder.
- Transfer this powder to the blender or food processor, along with minced garlic and ginger slices.
- Add salt, ground turmeric, grated nutmeg and ground mace.
- Motor running, slowly pour in cooking oil and process into a paste.
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