INDIAN VILLAGE CHICKEN

INGREDIENTS

·         FOR THE CHICKEN MARINADE

·         1 POUND CHICKEN WITH BONE CUT INTO MEDIUM PIECES

·         2 TABLESPOONS GINGER-GARLIC PASTE

·         2 TABLESPOONS RED CHILLI POWDER, DIVIDED

·         1/2 TABLESPOON TURMERIC POWDER

·         SALT

·         FOR THE SPICE PASTE

·         2 TABLESPOONS FRESH GRATED COCONUT

·         1 CUP WATER

·         1 TEASPOON SESAME SEEDS

·         1 TEASPOON CUMIN SEEDS

·         1 TEASPOON CORIANDER SEEDS

·         6 DRY KASHMIRI CHILLIS

·         5 PEPPERCORNS

·         1/2 INCH STICK CINNAMON

·         3 CLOVES

·         FOR THE CURRY:

·         2 TABLESPOONS VEGETABLE OIL

·         3 SLIT GREEN CHILLIES

·         3 BAY LEAVES

·         1 MEDIUM ONION CHOPPED FINE

DIRECTIONS

MIX THE GINGER-GARLIC PASTE, TURMERIC POWDER, SALT, AND 1 TABLESPOON OF THE RED CHILI POWDER. APPLY ON CHICKEN AND SET ASIDE WHILE YOU PREPARE THE SPICE PASTE AND CURRY. FOR THE SPICE PASTE, HEAT THE CAST IRON SKILLET UNTIL IT'S SMOKING. TURN THE HEAT DOWN. EXCEPT FOR THE COCONUT AND WATER, TOAST ALL THE INGREDIENTS UNTIL THEY RELEASE THEIR AROMA, ABOUT 15 SECONDS, STIRRING CONSTANTLY SO THEY DON'T BURN. SET ASIDE TO COOL. ONCE COOL, BLEND WITH THE COCONUT AND 3 TABLESPOONS WATER TILL IT FORMS A SMOOTH PASTE. SET ASIDE.

HEAT OIL UNTIL IT'S SHIMMERING IN THE HEAVY-BOTTOMED (AND LIDDED) SAUCEPAN. TURN HEAT DOWN. ADD GREEN CHILLIES AND BAY LEAVES. STIR UNTIL FRAGRANT, ABOUT 15 SECONDS. ADD THE ONIONS AND KEEP STIRRING UNTIL SOFT BUT NOT BROWN, ABOUT 5 MINUTES. ADD THE SPICE PASTE AND KEEP STIRRING UNTIL FRAGRANT AND UNTIL OIL FLOATS ON TOP, ABOUT TEN MINUTES. ADD THE MARINATED CHICKEN PIECES, STIR UNTIL THEY ARE COATED IN THE SPICE MIX, ABOUT 5 MINUTES. ADD THE REMAINING WATER TO THIN OUT THE MIXTURE FOR MORE GRAVY. SEASON WITH SALT, STIR ONCE AND CLOSE THE LID. TURN THE HEAT TO MEDIUM. COOK FOR ABOUT 15 MINUTES, UNTIL CHICKEN IS TENDER. OPEN LID, STIR AND SERVE HOT WITH FLUFFY WHITE RICE.