mumbai-style chicken with aromatic rice pilaf

original recipe by hnf

ingredients

• 2 garlic cloves, finely grated
• 2 small green chillies, seeded + finely chopped
• 1/2 tsp ground turmeric
• 1/2 tsp ground cloves
• 1/2 tsp ground cinnamon
• 1/2 tsp cayenne pepper
• 1 tbsp tamarind puree
• 1/2 cup oil (mixture of mustard and vegetable oils)
• 6 chicken thigh cutlets (with bone)
• 1 small onion, chopped
• handful of fresh curry leaves
• 1 1/4 cup coconut cream
• 1 tsp good curry powder
• 8 cherry tomatos, halved
• 2 tbsp coriander leaves, chopped, to garnish

method

1. Mix together the garlic, chilli, spices, tamarind and 1/2 cup of the oil.
2. Score the thigh cutlets several times for marinade penetration.
3. Pour the marinade over the chicken and massage well, then leave to marinate for at least 4 hours.
4. Heat a large frying pan over medium/high heat.
5. Drop in the chicken cutlets and brown gently. No need to add oil here as there is enough in the marinade.
6. Turn chicken pieces over and scatter with the chopped onion, curry powder, tomatoes and curry leaves.
7. Cook for 5 minutes or so then add the coconut milk.
8. Turn to low, cover and simmer until cooked through.
9. Check for seasoning.

rice pilaf

• 1 1/2 cups long grain rice
• 2 cups chicken stock
• 1 1/2 tbsp olive oil
• 3/4 cup onion, finely chopped
• 2 cloves garlic, grated
• 1 tsp cumin seeds
• 1 kaffir lime leaf
• 3 slices fresh ginger
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• chopped shallots and nigella seeds, to garnish

method

1. In a large saucepan saute the onion, garlic and cumin seeds in the olive oil until soft and lightly golden.
2. Add the stock, lime leaf, and ginger, salt and pepper.
3. Cover and reduce heat to low.
4. Simmer, covered, for twenty minutes.
5. Remove from heat and let sit, covered for 5 minutes.
6. Fluff with a fork and serve, sprinkled with chopped shallots and nigella seeds.
7. To serve chicken, plate up with the rice and garnish with chopped coriander.

Tagged as: Indian, Recipes