Name: Coconut Chicken with Potatoes (Batata Murghi)
Yield: Serves 6
Cuisine: India
Ingredients: 1½ teaspoons coarse kosher or sea salt; 2 tablespoons unsalted dry-roasted peanuts; 1 medium-size red onion, cut in half lengthwise and thinly sliced; ¼ teaspoon ground turmeric; 5 large cloves garlic; 1 can (13.5 ounces) unsweetened coconut milk (see Tips); 2 tablespoons peanut or canola oil; 2 medium-size potatoes, such as russet or Yukon Gold, peeled, cut into 1-inch cubes, and submerged in a bowl of cold water to prevent browning; 2 tablespoons coarsely chopped fresh ginger; 4 to 6 fresh green Thai, cayenne, or serrano chiles, stems removed; 12 to 15 medium-size to large fresh curry leaves (see Tips); 2 tablespoons finely chopped fresh cilantro leaves and tender stems; 1 tablespoon coriander seeds; ½ teaspoon cardamom seeds from green or white pods; 1 chicken (3½ pounds), skin removed, cut into 8 pieces (see box); 1 or 2 cinnamon sticks (each 3 inches long), broken into smaller pieces

Preparation info

Serves
6

Difficulty
Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Marathi-speaking households from the state of Maharashtra (home to the bustling metropolis Mumbai) savor this curry at family gatherings or special weekend meals. Chickens in India are close in flavor and size to the Cornish game hen, so feel free to use the smaller hens as an alternative.

Ingredients

1 can (13.5 ounces) unsweetened coconut milk (see Tips)
2 tablespoons <

Method

Pour ½ cup of the coconut milk into a blender jar. Add the ginger, peanuts, salt, turmeric, garlic, and chiles. Puree, scraping the inside of the jar as necessary, to make a slightly smooth but still gritty paste. Transfer the paste to a medium-size bowl.
Preheat a small skillet over medium-high heat. Add the coriander, cardamom, and cinnamon, and cook, shaking th

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Ingredients

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