A basic spicy braised dish (non-Indians might call it a curry) that can be varied as you like (a couple of ideas follow the main recipe) and can also be made with lamb, pork, or seafood. Though it is traditionally made quite hot in its northern India home (as much food there is), you can reduce the number of chiles to one for a much milder version or increase them if your tastes run that way. Because the chicken is not browned, the dish is relatively easy to make; you can remove its skin if you like, because without the browning it adds nothing. I love this with a Paratha (page 559) but that might be too much work; it’s delicious with any rice dish also.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Put the butter in a 12-inch skillet or flameproof casserole over medium-high heat. Add the onions along with some salt and pepper and cook, stirring occasionally, until quite soft, 10 to 15 minutes. Stir in the garlic, ginger, and chiles and cook, stirring, for about a minute. Add the remaining spices and the tomatoes and cook, stirring occasionally, until the mixture is saucy, about 10 minutes.
Step 2
Add the chicken, along with some more salt and pepper, and adjust the heat so the mixture simmers energetically but not violently. Cook, uncovered, until the chicken is tender, 30 to 40 minutes. Taste and adjust the seasoning, then serve (on white rice is best), garnished with the cilantro.
Red-Braised Chicken with Potatoes
Step 3
Potatoes are just a “for instance”; this dish is made with okra, peas, green beans, nuts, dried fruits, even green bananas: In step 2, when the chicken is about half cooked, stir in 4 large or 6 to 8 small to medium potatoes, peeled and cut into chunks. You will need more salt and pepper.
Red-Braised Chicken with Coconut Milk
Step 4
In step 2, just before adding the chicken, stir in 1 1/2 cups coconut milk, homemade (page 584) or canned, or yogurt, preferably whole milk.
