WITH Mom’s naan
Fragrant with coriander and cinnamon, and enriched by coconut milk and fried nuts and sesame seeds, this is a special dish. The pale white sauce is lovely just pureed and spooned over the chicken, but for a more refined dish consider straining it for a velvety smooth mouthfeel.
Put the onion, garlic, ginger, and chicken in the slow cooker.
In a skillet or sauté pan, toast the nuts over medium heat, stirring, until just golden, about 3 minutes, then add the oil, sesame seeds, coriander seeds, cumin seeds, cinnamon, cloves, and nutmeg and stir until golden and fragrant, 1 to 2 minutes. Scrape into the cooker. Pour the coconut milk into the skillet and stir to scrape up any browned bits; bring to a boil, cook for 1 minute to reduce slightly, then pour into the cooker and add
Using a slotted spoon, transfer the chicken to a serving dish. With an immersion blender, puree the sauce in the cooker. Season with more salt, if needed, then spoon the sauce over the chicken (ladle it through a sieve, if you’d like a smoother sauce) and serve.
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