Recipe by AZPARZYCH
From Raji Cuisine by Raji Jallepalli with Judith Choate. Found on Food Network, posting for ZWT.
Top Review by Jostlori
Made this on our third nite of cooking for ZWT8 - India, and thought my taste buds were finally getting enough. LOL! Then this recipe came along... I did follow the directions to the letter until the very end. The only change I made was to add a few green beans during the simmer, and I used leftover (cooked) Tandoori chicken from another recipe. The sauce was very, very good! We served it like curry over leftover Saffron Rice. Thanks for posting another great recipe!
- 1⁄4 cup peanut oil
- 1⁄4 cup finely chopped onion
- 4 dried cayenne chilies
- 2 tablespoons minced fresh ginger
- 2 tablespoons minced fresh lemongrass
- 2 cups diced peeled cooked potatoes
- 1 tablespoon toasted black cumin seeds, ground
- 1⁄4 teaspoon ground turmeric
- 6 ounces coconut milk
- 6 ounces half-and-half
- coarse salt, to taste
- two 2 1/2-pound whole chicken, cut into serving pieces
Directions See How It's Made
- Heat the oil in a large saute pan over medium heat. Add the onions and chiles and lower the heat. Cook, stirring frequently, for about 10 minutes, or until the onions are golden brown and well caramelized
- Stir in the ginger and lemongrass and saute for 2 minutes. Add the potatoes and stir to combine. Stir in the black cumin and turmeric. When the spices are well incorporated, stir in the coconut milk and the half-and half. Add salt and remove from the heat
- Preheat the oven to 300 degrees F.
- Place the chicken in a Dutch oven or another large heavy ovenproof casserole. Pour the coconut mixture over the top of the chicken. Cover and bake for about 1 hour, or until the chicken is very tender
- Serve, family style, with basmati rice, a green salad, and warm Indian breads
- Note: In India, the chiles would be left in the finished dish, but if you are concerned about them being eaten, remove them before serving.