Malai Murgh (Coconut chicken)

Submitted by: Apu

Ingredients:

(for 4-6 ppl)
2 1/2 lbs Chicken breasts
1/2 cup Oil
1/2 cup finely chopped Onions
4 tsp chopped Garlic
4 tsp finely chopped Ginger root
8 green Cardamom pods
12 whole Cloves
1 Cinamon stick (3 inches long)
2 tsp powdered Almonds
1 1/2 cups Coconut milk
1/4 tsp Tumeric
1/2 tsp Red Pepper (or more to taste)
1 tsp Salt
1/4 cup Cream
2 tsp fresh chopped Corriander leaves

Method:

- Cut chicken breast into 4 pieces each breast.
- Heat oil in a large pan, add onion, garlic and ginger. Cook until onions are pale and limp. Add cardamom, cloves and cinnamon, cook until the spices are slightly puffed and begin to brown (apprx 5 mins). Add almond powder and cook, stirring rapidly, for an additional 2 minutes. Reduce heat to medium, add chicken pieces in one layer. Cook for 1 minute then turn the chcken over. Cook until they lose their pink colour.
- Add coconut milk, turmeric, red pepper and salt, bring to a boil. Reduce heat and simmer, covered, until the chicken is melting tender.
- Stir in the cream and then turn off the heat.
- Let dish rest, covered, for at least 1 hour before serving.
- When ready to serve, heat thoroughly, check for salt, and serve sprinkled with chopped corriander leaves.

Recipe added or updated on: March, 2004.