What's cooking tomorrow for Sunday Dinner...

Chicken in Coconut Milk

(In Bengal, this dish is known as murgi malai, and in the Bengali language, the word murgi means chicken and malai is cream, either dairy or coconut. Coconut is a favourite ingredient of the region, and it grows in adundant supply in Bengal, Orissa and Assam.)


1 Tbsp ground almonds
1 Tbsp desiccated (dry, unsweetened shredded coconut
2/3 cup coconut milk
2/3 cup fromage frais or ricotta cheese
11/2 tsp ground coriander
1 tsp chilli pepper
1 tsp crushed garlic
11/2 tsp grated fresh root ginger
1 tsp salt
2 Tbsp vegetable oil
1 lb chicken breast fillets, skinned and cubed
3 green cardamom pods
1 bay leaf
1 dried red chilli, crushed
2 Tbsp chopped fresh coriander (cilantro)

Dry roast the almonds and coconut in a wok, karahi or large pan, until they turn a shade darker. Transfer the mixture to a large glass bowl.

(cook's tip: fromage frais and ricotta cheese are used here in order to reduce the fat content. For a more authentic taste and aroma, use extra coconut milk.)

Add the coconut milk, Fromage frais or ricotta cheese, ground coriander, chilli powder, garlic, ginger and salt to the bowl. Mix together well.

Heat the vegetable oil in the pan, and add the chicken cubes, cardamom pods and bay leaf. Stir-fry for about 2 minutes to seal the chicken.

Pour in the coconut mixture and stir well. Lower the heat, add the chilli and coriander, then cover and cook for 10-12 minutes, stiffing occasionally to prevent the contents from sticking to the pan. Uncover the pan, then stir and cook for 2 minutes more. Classic Pulao would make a good accompaniment (which is a good tasting rice.. if you want the recipe let me know and I'll give it to you).

FYI-- (For 10 whole pods substitute 1/2 teaspoon ground cardamom OR substitute ground cinnamon, or combine half cinnamon and half nutmeg)

From Best-ever Curry over 150 great curries from India and Asia Cookbook