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January 13, 2006
Malai Murgh
I made this to get rid of some coconut milk and ground almonds that were taking up space in the freezer along with chicken breasts. It's really delicious. I associate coconut milk with Thai curries; this has a different, richer taste.
I've adapted the recipe from Julie Sahni's Classic Indian Cooking
Chicken in creamed coconut sauce
(Serves about 4)
One large (about 1 lb) boneless chicken breast
Two medium potatoes, peeled
3T oil (I used corn)
1 medium onion, finely chopped
4 tsp garlic, finely chopped
1 2"x1" piece fresh ginger, peeled and finely chopped
8 green or white cardamon pods
12 whole cloves
1 3-inch cinnamon stick
2 tsp blanched almonds, pulverized
1 cup canned coconut milk
1/4 tsp turmeric
1/2 tsp cayenne pepper or more to taste (I used closer to 3/4, which gives the dish an interesting creamy burn)
2 tsp salt (she recommends kosher salt and so do I)
1/4 cup heavy cream (I used sour cream)
2 tbsps finely chopped fresh cilantro
Cut the chicken breast in half lengthwise, then into 3/4 inch thick slices. Peel and cut the potatoes in the same shape.
In a heavy-bottomed pan large enough to hold the chicken in a single layer sauté at medium heat the onions, garlic and ginger in the oil until the onions are translucent. Add the cardamom, cloves and cinnamon and cook until the spices are slightly puffed. Add the ground almonds and cook stirring rapidly for an additional 2 minutes. Add the chicken and cook until it is no longer pink, but do not let it brown. (I covered it to sweat it, turning the pieces once after about two minutes, which works.) The chicken should remain as white as possible. Add potatoes and cook for about another minute more. Add coconut milk, turmeric, cayenne pepper and salt and bring to a boil. Reduce heat, cover and simmer until the chicken pieces and potatoes cook through. Check and stir occasionally to prevent the sauce from burning. Add the cream off the heat. Let the dish rest, covered, for at least one hour before serving. Reheat when ready to serve, folding in cilantro.
Posted by Leigh Witchel at January 13, 2006 12:26 AM
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Comments
This sounds yummy! I'd like to place a carryout order, do you deliver?
Posted by: Steve at January 14, 2006 10:27 AM