Coriander Chicken (Malli Kozhi)

1/4 cup vegetable oil
2 medium yellow onions, peeled and thinly sliced
2 cloves garlic, peeled and minced
1'' piece fresh ginger, peeled and minced
1 tsp. minced fresh hot green chile (serrano or thai)
10-12 curry leaves
6 tsp. ground coriander seeds
1 tsp. freshly ground black pepper
1/4 tsp. cayenne
1/4 tsp. turmeric
2 pinches ground cinnamon
2 pinches ground cloves
2 pinches ground cardamom
1 1/2 tsp. salt
2 lbs. boneless, skinless chicken, cut into 1'' cubes
3/4 cup fresh “second milk” coconut milk or 1/4 cup canned unsweetened coconut milk diluted with 1/2 cup water
1/4 cup fresh “first milk” coconut milk or 1/4 cup canned unsweetened coconut milk

1. Heat oil in a medium heavy-bottomed casserole over medium-high heat. Add onions, and sauté, stirring often, until browned, about 8 minutes. Add garlic, ginger, chiles, and curry leaves, and sauté for 1 minute, then add coriander, black pepper, cayenne, turmeric, cinnamon, cloves, cardamom, salt, and just enough water (4-6 tbsp.) to keep spices from sticking to the pan. Continue to cook, stirring constantly, for 2 minutes longer.

2. Add chicken to pan, and continue to cook (adding a little more water, if needed, to keep spices from burning), stirring constantly and scraping browned bits stuck to bottom of casserole with a wooden spoon, until chicken is no longer pink, about 5 minutes. Add “second milk” coconut milk, and bring to a boil. Reduce heat to low, cover, and simmer until chicken has cooked through, about 20 minutes. 3. Add “first milk” coconut milk, and bring just to a simmer (sauce will curdle if allowed to boil), then remove from heat. Add salt to taste.

Serves: 6

Source: Saveur September/October 2000 (Kerala dish)

Prepared by: Lena for the September 2010 meeting.