2 cloves garlic
1 (1 1/2-inch) piece ginger root
2 1/2 teaspoons oil, divided
2 onions, finely diced
2 tomatoes chopped
1 (4-inch) cinnamon stick broken in 1/2
6 cardamom pods
10 whole cloves
1/2 teaspoon cumin seeds
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1 1/2 teaspoons salt
2 pounds boneless skinless chicken thighs cut in 2-inch pieces
1/2 (13.5-ounce) can coconut milk
1/2 cup water
1 teaspoon black mustard seeds
4 to 5 dried red chiles
15 to 20 curry leaves
Combine the garlic and ginger with about one1 tablespoon water in a small food processor and process to a paste. Set aside.
Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add onions, tomatoes, garlic and ginger paste, cinnamon, cardamom, cloves, cumin, coriander, turmeric and salt. Cook 10 minutes, stirring occasionally.
Add the chicken and stir. Cook 15 minutes uncovered, stirring occasionally. Cover and cook 5 minutes. Add the coconut milk and water. Cover and cook 10 minutes.
Meanwhile, heat the remaining 1 1/2 teaspoons oil in a skillet over high heat until very hot. Add the mustards seeds (be careful – they'll pop out the skillet), chiles and curry leaves. The oil should be hot enough so the curry leaves crackle and turn black right away. The chiles should also turn black. Cook no more than 3 minutes. Pour this mixture into the chicken. Simmer 5 minutes longer and serve.
* Restaurant Recipe
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.
Source: foodnetwork.com
I was looking for a recipe similar to a dish that was a favorite of our while in Singapore. We had it (Mongolian Chicken) everytime we ate at Forture Seafood on Bukit Timah. My parents ate there at least once a week the eight years they lived there and when they left the chef gave them a list of ingredients but no instructions on how it went together. This looks somewhat similar. I'll have to give it a try.
2 comments:
Couldn't find Cardamom Pods so I had to look up a substitute: 1 pod = 1/6 tsp ground cardamom
Nor could I find the black mustard seeds. Searching for a substitute for that I found that I could substitute with the yellow they just aren't as flavorful as the black ones.
This one turned out pretty good. Not really like the dish we were trying to copy from the restaurant in Singapore but it was good anyway. Hubbies only comment was it had a little too much Coconut milk.
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