Prep 15 mins
Cook 35 mins
One of two Runner-Up recipes for 2002 in the San Francisco Chronicle, from Laxmi Hiremath.
- 6 whole cloves
- 8 green cardamom pods, husked
- 2 tablespoons canola oil
- 8 garlic cloves, finely minced
- 2 cups finely chopped onions
- 1 inch cinnamon stick
- 1 teaspoon ground cumin
- 1 teaspoon cayenne
- 2 teaspoons ground coriander
- 1⁄2 teaspoon ground ginger
- 1 teaspoon coarsely crushed black pepper
- 1⁄4 teaspoon turmeric
- 2 lbs boneless skinless chicken breasts
- 1 cup tomato puree
- 1⁄2 cup grated fresh coconut (see Note)
- 1 1⁄2 teaspoons salt (to taste)
- 1 cup water
- 1 tablespoon lemon juice
- fresh cilantro stem (to garnish)
- Coarsely crush the cloves and cardamom using a mortar and pestle or a spice mill. Set aside.
- Heat the oil in a heavy skillet over moderately high heat. Add the garlic and onion and cook for about 4 minutes, until lightly browned.
- Add the cloves/cardamom and cinnamon. Stir and cook for 30 seconds. Add the cumin, cayenne, coriander, ginger, pepper and turmeric. Stir and cook until aromatic, 30 seconds. Add the chicken and sear for 3 to 4 minutes per side, until light brown.
- Add the tomato puree, coconut, salt and water. Bring to a gentle boil, reduce heat to medium, cover and cook for about 20 minutes, until the chicken is tender. Sprinkle in the lemon juice. Transfer to a heated serving dish. Remove the cinnamon stick. Garnish with sprigs of cilantro.
- Note: If you don't want to grate your own coconut, you can buy frozen grated coconut in Indian and Asian markets.