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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Chicken Curry In Coconut Milk   
    Categories: Chicken, Indian   
         Yield: 3 Servings   
      
   MMMMM--------------------------MARINADE-------------------------------   
         1 tb Oil   
         8    Dried red chillies -OR-   
     1 1/2 ts Cayenne pepper;   
              - adjust to taste   
       1/4 ts Fenugreek seeds   
       1/2 ts Cumin seeds   
       3/4 ts Whole black peppercorns -OR-   
       1/2 ts Black pepper; scant,   
              - freshly ground   
         1 sm Mace twig   
         3    Cloves   
     1 1/2 ts Coriander seeds   
     1 1/4 lb Chicken thighs; cut into   
              - 2.5" pieces   
       1/2 ts Salt   
      
   MMMMM---------------------------GRAVY--------------------------------   
         4 tb Oil   
       3/4 c  Onions (1 lg);   
              - finely chopped   
         1    Thai green chillies;   
              - up to 2, slit,   
              - (optional)   
         4 cl Garlic; finely chopped   
         1 sm Tejpatta (Indian bay leaf)   
         2    Green cardamom pods;   
              - up to 3, cracked open   
         1    Cinnamon stick (1")   
       1/8 ts Turmeric powder   
     1 1/2 tb Fresh ginger (2");   
              - finely chopped   
         2 tb Tamarind pulp; up to 3 tb,   
              - use less if using   
              - store-bought, see notes   
        10    Fresh curry leaves;   
              - roughly chopped   
       3/4 c  Thick coconut milk;   
              - up to 1 c; depending on   
              - how creamy and pronounced   
              - coconut taste you want   
              Salt; to taste   
      
     Notes:   
      
     * Store bought tamarind pulp is quite concentrated, tart and very   
     salty. Use discretion when adding it.   
      
     * I would not recommend using "light" coconut milk, as it makes the   
     gravy very watery. Go for the thick, creamy one.   
      
     Marinating The Chicken:   
      
     This can be done up to a day in advance.   
      
     In a small sauce pan, add the 1 tb oil and heat it up on low. Add all   
     the ingredients except chicken and salt to the oil and lightly roast   
     the spices until you smell a nice aroma. Do not let them turn brown.   
     Let cool once roasted.   
      
     Grind the roasted spices coarsely. In a large bowl, add the chicken   
     pieces, sprinkle salt and half the quantity of this spice rub,   
     combine so that chicken is coated in spices, cover and let marinate   
     refrigerated for at least 4 hours or overnight (preferably).   
      
     Reserve the remaining spice rub.   
      
     Making The Curry:   
      
     Thirty minutes prior to cooking, take the marinated chicken out of the   
     refrigerator and let sit on the counter.   
      
     In a kadhai (indian wok) or a large pot with lid, heat up the 4 tb   
     oil on medium high. Once the oil is hot, add the onions, garlic, and   
     green chillies to it. Saute and cook the onions for 8 to 10 minutes   
     until they are golden brown. Add the bay leaf, cardamom, cinnamon   
     stick, and sauce for 10 to 12 seconds until you smell an aroma.   
      
     Next, add the marinated chicken to the pot, add salt, turmeric and   
     stir around so that chicken pieces start to coat in the onions and   
     garlic. Once you see that the chicken pieces have started to brown on   
     the edges, cover the pot let the chicken cook in its own juices until   
     about 80% cooked, about 15 to 18 minutes. Note that this time will   
     depend on the cut and size of chicken pieces.   
      
     Add the reserved spice rub, ginger, curry leaves, and tamarind paste   
     next and stir around to coat the chicken. Cover and let cook on   
     medium low for another 8 to 10 minutes until the chicken is almost   
     cooked. If at any point you feel that the chicken is sticking to   
     bottom on the pot, add a splash of water   
      
     Uncover, reduce the heat to low, and add the coconut milk to the   
     kadhai. Do not stir immediately. Let the coconut milk combine on its   
     own. Check and adjust the salt. Stir very gently and let simmer for 5   
     minutes or so.   
      
     continued in part 2   
      
   MMMMM   
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