Name: Chicken With Roasted Coriander In Coconut-curry Sauce Recipe
Total time: 90 min
Yield: 4
Cuisine: Indian

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Madhur jaffrey's recipe for dakshini murgh, a southern india-style chicken dish, is ideal for entertaining. Let the coconut milk sit undisturbed until you're ready to cook; then remove the thick layer of cream from the top to stir in at the end. 

How to make Chicken With Roasted Coriander In Coconut-curry Sauce Recipe

Martha Stewart

Crawler

Indian

<p>Madhur jaffrey's recipe for dakshini murgh, a southern india-style chicken dish, is ideal for entertaining. Let the coconut milk sit undisturbed until you're ready to cook; then remove the thick layer of cream from the top to stir in at the end. </p>

Whole coriander seeds

Fenugreek seeds

Whole black peppercorns

Vegetable Oil

Black mustard seeds

Cinnamon

Chicken pieces, skin removed, cut into small pieces

Medium onions, cut into thin rings

Cloves garlic, cut into thin slices

Peeled and finely grated fresh ginger

Tomato, finely chopped

Ground turmeric

Cayenne pepper

Kosher salt

Fresh lemon juice

Full fat coconut milk, such as a taste of thai

Fresh hot green chiles, such as bird's eye, indian long, or serrano, split lengthwise

Plain basmati rice, for serving

Yogurt with cucumber and mint, for serving

Place a small, heavy skillet (preferably cast iron) over medium-high heat 2 to 3 minutes. Add coriander, fenugreek, and peppercorns. Cook, swirling pan, until fragrant and lightly browned, about 2 minutes. Transfer to a bowl; let cool completely. Grind in a spice grinder.

step 1

Heat oil in a large pot over medium-high. Add mustard seeds and cinnamon. As soon as mustard seeds pop, add chicken in a single layer (work in batches, if necessary). Cook until browned on all sides, about 5 minutes per side. Set pieces aside on a plate as they are done.

step 2

Add onions and garlic to pot and reduce heat to medium. Cook, stirring occasionally, until onions are golden brown, about 10 minutes. Add ginger and tomato. Cook until tomato is soft, about 3 minutes. Add ground toasted spices, turmeric, cayenne, 1 1/2 teaspoons salt, and lemon juice. Return chicken to pot, along with any accumulated juices.

step 3

Remove thick coconut cream from top of coconut milk; set aside. Stir remaining contents of can into pot. Add enough water to fill can again (1 1/2 cups) and add to pot. Bring to a boil, then reduce heat to low and simmer, partially covered, and stirring occasionally, until chicken is cooked through, 20 to 25 minutes.

step 4

Stir reserved coconut cream; add to pot along with chiles. Stir once or twice to warm through; remove from heat. Remove chiles and cinnamon stick, if desired. Serve, with rice, yogurt, and chutney.

step 5