Chicken in Coconut Sauce
Curry is adapted from the Tamil word “kari” meaning sauce. Spices used vary throughout India, South Asia and the rest of the world. It is made with a blend of dried and fresh spices — including turmeric, which gives it that characteristic yellow colour — and herbs such as onion, garlic and ginger to turn meat, poultry, vegetables or fish into a stew-type dish. Other common ingredients include yogurt, cream and tomatoes.
Makes: 2 servings
MARINADE:
❚ 1 tsp (5 mL) finely chopped hot green chili
❚ 1 tsp (5 mL) each peeled, finely chopped ginger root and finely grated garlic
❚ 1/4 tsp (1 mL) salt
CHICKEN:
❚ 2 whole chicken legs, skinned, slashed 3 or 4 times
❚ 3 tbsp (45 mL) olive or sunflower oil
❚ 6 tbsp (90 mL) finely chopped red onion
❚ 1 1/2 tsp (7.5 mL) each finely grated garlic and peeled ginger root
❚ 1 tsp (5 mL) finely chopped hot green chili
❚ 1 medium tomato, finely chopped
❚ 1/4 tsp (1 mL) ground cumin
❚ 3/4 tsp (4 mL) ground coriander
❚ 1/2 tsp (2.5 mL) turmeric
❚ 1/4 tsp (1 mL) each chili powder and salt
❚ 1 can (9 oz/256 mL) coconut milk, shaken well
❚ 1 lime, quartered
❚ Fresh coriander leaves
1. In a cup, combine green chili, ginger root, garlic and salt, and rub well all over the chicken parts, including where it is slashed. Refrigerate, covered, for at least 1 hour.
2. Preheat oven to 400 F (205 C). Brush chicken with oil and place in a baking pan. Bake on the middle rack of the oven for 30 to 40 minutes or until done. Juices should run clear when chicken is pricked with a fork. Let chicken rest at room temperature for 5 minutes.
3. In a heavy frying pan over medium heat, heat oil and cook onion for about 5 minutes or until lightly browned. Add garlic, ginger and green chili and cook, stirring, for 1 minute.
4. Add tomato and cook until soft, about 3 minutes. Add ground cumin and coriander, turmeric, chili powder and salt, stirring.
5. Mix in coconut milk and bring to a boil. Cook rapidly over medium-high heat, stirring until sauce thickens. Place chicken in sauce to heat it through, spooning sauce over chicken.
6. Remove from heat, remove chicken from sauce and place on a warmed serving plate. Pour sauce over chicken. Serve with lime wedges and fresh coriander.