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By popular demand, I am sharing a special Indian recipe from the Club Dine In! test kitchen. This is the perfect dish for a cold winter evening (it’s supposed to snow in SF this weekend). Like most Indian dishes, it tastes better the next day so don’t worry about having leftovers. I highly recommend using organic, cage-free chicken for health, environmental, and ethical reasons. If you cannot find rasam powder, use 1 tablespoon gharam masala. The gharam masala will change the flavor, but it’s a still a good substitute.
* 2 pounds chicken breasts, boneless and skinless, cubed
* 1/4 cup coconut milk
* 2 tablespoons grapeseed or olive oil
* 1 tablespoon grated fresh ginger
* 1 tablespoon chopped fresh garlic
* 1 medium yellow onion, chopped
* 1/4 cup dried curry leaves*
* 1 tablespoon black mustard seeds
* 1 tablespoon rasam powder* (see headnote)
* 1/4 teaspoon asafoetida*
* 1 teaspoon red chile powder, more or less for your palate
* 1 teaspoon turmeric
* 1 cup chopped ripe tomatoes or 3/4 cup canned tomatoes
* 1 teaspoon salt, less if using canned tomatoes
* 1/4 cup water
* 1 tablespoon chopped cilantro
* 1 tablespoon coconut flakes*
*Can be found at specialty Asian and Indian markets.
1. Rinse the chicken breast under cool, running water. Cut them into 1-inch cubes and marinate in coconut milk and 1 tablespoon oil, garlic, and ginger for 15 minutes.
2. Add 1 tablespoon oil in a large skillet over medium-high heat and then add the onion. Cook for 5-7 minutes, until onions are soft and golden. If the onions start sticking and browning, add 1 tablespoon of water and stir.
3. Add the curry leaves, mustard seeds, rasam powder, asafoetida, red chile powder, turmeric, and salt to the pan and cook for 2 minutes. Add the tomatoes and water. Stir well.
4. Add the chicken with the coconut milk and stir well. Cover and let cook for 20 minutes. Stir occasionally and add a few tablespoons of water at a time if sauce is burning out.
5. Garnish with cilantro and coconut flakes. Serve with basmati rice or roti.
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