Photo by asabnis
4 skinless chicken thights Ask a question about this ingredient
4 skinless chicken drumsticks Ask a question about this ingredient
3 large onions, diced Ask a question about this ingredient
4 cloves garlic, minced Ask a question about this ingredient
2 inches ginger, peeled and minced Ask a question about this ingredient
2 large, waxy potatoes, cut into chunks Ask a question about this ingredient
3 large carrots, sliced into coins Ask a question about this ingredient
2 cups diced tomatoes (canned is fine) Ask a question about this ingredient
Cumin, ground Ask a question about this ingredient
Coriander, ground Ask a question about this ingredient
Turmeric, ground Ask a question about this ingredient
Cayenne, ground Ask a question about this ingredient
Garam masala Ask a question about this ingredient
2 cinnamon sticks Ask a question about this ingredient
1 cup dried, unsweetened coconut flakes (or canned coconut milk) Ask a question about this ingredient
Chicken broth (or water) Ask a question about this ingredient
Salt Ask a question about this ingredient
Black pepper, ground Ask a question about this ingredient
Vegetable oil Ask a question about this ingredient
1 Lemon Ask a question about this ingredient
Cilantro leaves, roughly chopped, for garnish Ask a question about this ingredient
Wash and clean the chicken parts. Coat all over with a dusting of: salt, black pepper, turmeric, cayenne, coriander, cumin, and garam masala. The spices should stick to the chicken and coat it completely.
Ask a question about this stepPrepare coconut milk: 1 cup dried coconut + 2 cups hot water. Run in a blender until smooth. Separate liquid from solids through a fine mesh strainer. Set aside.
Ask a question about this stepHeat a thin layer of vegetable oil in a large heavy pot, like a Dutch oven. Brown the chicken parts on all sides, in batches if necessary, and remove from pot.
Ask a question about this stepAdd the onions, garlic, ginger, and cinnamon to the pot, and cook a few minutes until onions soften.
Ask a question about this stepAdd 1 heaping tablespoon each of cumin and coriander, and 3 heaping tablespoons of garam masala to the onions. Continue cooking and stir occasionally for a few minutes.
Ask a question about this stepAdd chicken, potatoes, carrots, tomatoes and coconut milk to the pot. Add enough chicken stock or water so that the top of the chicken is just exposed. Bring the liquid to a boil, then reduce heat and cover and simmer for 1-2 hours. Stir occasionally, and near the end of cooking, remove the lid to thicken the curry, simmering for 15-20 minutes. Remove from heat.
Ask a question about this stepTaste and correct seasonings. Remove the cinnamon stick. Squeeze in some lemon juice, and toss in a few cilantro leaves, prior to serving.
Ask a question about this stepYummmm. I'm craving food like this as summer turns into fall. Great recipe. Thanks so much for posting it! ;o)
Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
Thank you! This was so simple, but such lovely comfort food. I was looking for a Sunday night stew and something new to do with winter veggies, too, and this fit the bill. I subbed the potatoes with a turnip and some parsnips. I didn't have garam masala on hand, but kitchen king masala, which worked well too. I wish I'd added more cayenne tho!