While the coconut milk in this dish might given the impression of this being a Southeast Asian dish, it actually originates in the North Indian state of Bengal where it is a popular dish. This recipe is versatile in that, if you are concerned about the high fat content in coconut milk, you may substitute half the quantity by using ricotta cheese instead.
- 1 lb chicken breast, cubed
- 1 tablespoon ground almonds
- 1 tablespoon desiccated coconut (unsweetened)
- 1 cup coconut milk
- 1 teaspoon coriander powder
- 1 teaspoon chili powder
- 2 garlic cloves, crushed
- 1 teaspoon ginger, grated
- 1 teaspoon salt
- 2 tablespoons vegetable oil or 2 tablespoons ghee
- 2 bay leaves
- 4 cardamom pods
- 2 dried chilies, crushed
- 1 tablespoon cilantro, chopped (optional)
- In a medium pan, dry-roast the almonds and coconut until they are just light brown.
- Remove to a large bowl.
- Add the coconut milk, ground spices, ginger, garlic and salt.
- Combine well.
- Heat oil in pan.
- Add bay leaves, cardamom pods and chicken cubes.
- Stir-fry this for 2 minutes to seal the chicken.
- Pour in the coconut milk mixture and stir thoroughly.
- Lower heat, add the dried chillies and cilantro (if using), cover and cook 10-12 minutes, while stirring occasionally.
- Garnish for more cilantro if desired, and serve accompanied with pulao.