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Coconut Milk Braised Chicken with Aromatics

Coconut Milk Braised Chicken with Aromatics

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Yield:  Serves 4 - 6
Prep Time:  30 minutes
Cook Time: 2 hours

Adapted from Niloufer Ichaporia King’s “My Bombay Kitchen” cookbook, this recipe is easy, exotic, and delicious. Serve with mixed sautéed curried vegetables and rice for an Indian feast that’s perfect for your next dinner party.
 

Pot

12-inch (4½ qt). Cazuela
Heat Diffuser (see notes)

Ingredients

Ginger Garlic Paste
1½-inch piece ginger, peeled and roughly chopped
2 garlic cloves, roughly chopped Chicken
8 chicken thighs, or 4 whole legs and thighs
5 tbsp. vegetable oil, divided
1 2-inch cinnamon stick
5 whole cloves
3 green cardamom pods
2 to 3 dried chilies
1 large onion, finely chopped
1 to 2 tsp. salt
1 13.5 can organic coconut milk

Garnish
Fresh cilantro, finely chopped

Side Dish
Basmati Rice

Preparation

FOR GINGER GARLIC PASTE: In food processor, pulse equal amounts of ginger and garlic into coarse purée. (Can be made two days ahead. Cover with thin film of vegetable oil and refrigerate.)

FOR CHICKEN: Heat 3 tablespoons oil in 11-inch sauté pan over medium high heat. Brown chicken pieces until golden brown on each side, about 8-10 minutes. Transfer to plate and spread ginger garlic paste thinly over each piece. Cover and cool to room temperature. Refrigerate for at least 1 hour and up to 4 hours.

Heat remaining 2 tablespoons oil in cazuela over medium low heat. Add cinnamon, cloves, cardamom, and whole chilies. Let sizzle for 1 to 2 minutes. Stir in onions. Sauté until onions begin to soften and turn color. Add browned chicken pieces, sprinkle with salt, and pour in coconut milk to top of chicken but not completely covered. Bring pot up to gentle simmer and then reduce to bare murmur. If lowest temperature is too high, use heat diffuser.

Cook for 35 minutes until chicken is tender and begins to pull away from bone. If sauce is not thick enough to coat spoon, strain into regular sauté pan and reduce. Season sauce to taste with salt and return to cazuela.

Garnish with cilantro. Serve with basmati rice.

Notes

HEAT DIFFUSER: Recipe requires reducing heat to a bare murmur. Use heat diffuser if lowest setting is still too high.