Chicken with creamed coconut

Name: Chicken with creamed coconut
Yield: Serves 4
Cuisine: India
Ingredients: Butter-drenched Milk Breads or Plain Boiled Rice, to serve; 2.5-5 ml/½-1 tsp chilli powder; 1 large onion, finely chopped; 2.5 cm/1 in fresh root ginger, grated, or 10 ml/2 tsp ginger purée; 4 cloves; 2.5 cm/1 in piece of cinnamon stick; 4 green cardamom pods, bruised; 60 ml/4 tbsp sunflower or light olive oil; 5 ml/1 tsp salt, or to taste; 30 ml/2 tbsp lemon juice; 2 cloves garlic, crushed, or 10 ml/2 tsp garlic purée; 2.5 ml/½ tsp ground turmeric; 75 g/3 oz creamed coconut, chopped, or 175 ml/6 fl oz/¾ cup coconut cream; 675 g/1½ lb chicken joints on the bone, skinned

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

In India, chicken curry has a special place on the family dining table and at dinner parties, and West Bengal is no exception. The word malai means ‘cream’, and this can mean either dairy or coconut cream. Both are abundant in the region, and are used to create fabulous dishes such as this one, Murgir Malai Kari.

Ingredients

675 g/1½ lb chicken joints on the bone, skinned
30 ml/2

Asia
India
West Bengal
Main course

Method

Cut each chicken leg joint into two pieces, i.e. into thighs and drumsticks, and cut the breast joints in half. Rub all over with lemon juice and sprinkle with half of the salt. Cover and set aside to marinate.
Meanwhile, heat the oil