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Chicken in Coconut Milk
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5 tbsp ghee or vegetable oil
2 potatoes, peeled, cut into 1” cubes
2 tsps salt
3/4 tsp ground turmeric
3 pound frying chicken, cut into serving pieces
1 medium yellow onion, chopped
6 green cardamom pods
2 medium cinnamon sticks
2 cloves
3/4 tsp cayenne pepper
3/4 tsp garam masala
3/4 tsp fenugreek
2 cups coconut milk
2 1/2 tbsp raisins
Preparation:
Heat ghee in a large dutch oven and fry potato cubes with a dash of turmeric until golden. Remove and set aside.
Fry cardamom in ghee to release oils, then discard pods.
Brown chicken pieces in ghee, then remove and set aside to drain.
Fry onion, bay leaves, cloves, cinnamon, cayenne and pepper for about 2 minutes. Add coconut milk and bring to a boil.
Add chicken, potatoes, garam masala and raisins; cover, and bake in 350 degree oven for 60 minutes.
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