Recipe: Coriander Chicken (Indian)

CORIANDER CHICKEN (INDIAN)

1/4 cup vegetable oil
2 cups thinly sliced onion
2 teaspoons minced garlic
2 teaspoons minced ginger
1 teaspoon minced Serrano or Thai chili
10 to 12 fresh curry leaves
2 tablespoons ground coriander
1 teaspoon ground black pepper
1/2 teaspoon ground cayenne pepper
1/4 teaspoon turmeric
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/ teaspoon ground cardamom
1 1/2 teaspoons salt
2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
1/2 cup coconut milk
1/4 cup chopped fresh cilantro, plus additional leaves for garnish.

In a large deep pan, heat oil over medium- high heat. Saute onions until edges are nicely browned.

Add garlic, ginger, chili and curry leaves and fry for 1 minute.

Stir in coriander, pepper, cayenne, turmeric, cinnamon, clove, cardamom, salt and a few teaspoons of water to prevent spices from sticking. Fry for 2 minutes, stirring constantly.

Add chicken pieces and continue stirring over medium-high heat until the pink color disappears.

Add 1/4 cup coconut milk and 1/2 cup water and bring to a boil. Reduce heat and simmer, covered, for 20 minutes.

Add remaining coconut milk and chopped cilantro, bring just to a boil and remove from heat. Check salt. Garnish with cilantro leaves and serve immediately.

Yield: 4 servings
Adapted from source: Savoring the Spice Coast of India by Maya Kaimal