Cochin Coriander-Cumin Chicken for Passover
- Total Time
- 60 minutes, plus 2 hours’ or overnight refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- Seeds from 4 cardamom pods or ½ teaspoon ground cardamom
- 5 to 6cloves or ½ teaspoon ground cloves
- 5 to 6peppercorns or ½ teaspoon ground black pepper
- 3½tablespoons coriander seeds or 3 tablespoons ground coriander
- 11-to-2-inch cinnamon stick, broken into pieces, or 1 teaspoon ground cinnamon
- ½teaspoon anise seeds
- 1teaspoon cumin seeds or 1 teaspoon ground cumin
- ½teaspoon ground nutmeg
- ½teaspoon ground turmeric
- ½teaspoon salt
- 2tablespoons vegetable oil
- 3large onions, cut into large chunks
- 3pounds (9 to 12) boneless, skinless chicken thighs
- 3tomatoes, peeled and roughly chopped, or 1 15-ounce can whole tomatoes
- 4 to 5curry leaves (available in Indian or spice markets)
- 2tablespoons white vinegar (see note)
- 12-inch piece fresh ginger
- 4 to 5garlic cloves
- 1cup cilantro leaves, chopped
- ½cup mint leaves, chopped
- 2 to 3(or to taste) serrano or other small fresh green chiles, stemmed, seeded and minced
Nutritional analysis per serving (8 servings)
293 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 12 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 36 grams protein; 369 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
If using whole spices, heat a frying pan over medium heat. Add the cardamom, cloves, peppercorns, coriander seeds, cinnamon stick, anise seeds and cumin seeds; stir until the seeds start to pop, about 3 minutes. Grind them in a small blender, coffee grinder or mortar and pestle along with the nutmeg, turmeric and salt. If using ground spices, simply mix them all together in a small bowl. Rub the mixture into the chicken, transfer to a plastic bag and refrigerate for at least 2 hours or overnight.
- Step 2
In a large Dutch oven over medium heat, heat the oil until shimmering. Add the onions and sauté until golden. Add the chicken and sauté for 1 minute. Add tomatoes, curry leaves, vinegar and ½ cup water. Bring to a boil, reduce to a simmer and cook, covered, until the chicken is soft and cooked through, about 20 minutes.
- Step 3
In a food processor, blend the ginger, garlic, cilantro, mint and 2 of the chiles. Taste and add more chiles if desired. Stir into the chicken and simmer for another 5 minutes. Serve over rice, if desired.
- There are imitation white vinegars that are kosher for Passover on the market, such as Liebers brand.
Private Notes
Comments
Even without the curry leaves, this was a big hit with my seder crowd of 18! I did mainly use the whole spices, which I roasted and ground, and then marinated the meat over night. I doubled the recipe and think I have one piece of chicken left and there was a delicious brisket on the menu as well. Definitely a keeper for a crowd!
Delicous and easy. I used everything I had in our spice cabinet but didn't have all items on the list (no curry leaves) and only was able to sneak in 1 hr to marinate the chicken. Added vermouth and squeeze of half lemon, as well as a tsp smoked paprika and half red onion to marinade. Used boneless thighs because it's what I had in the fridge. Served with Tatziki on the side. Will definitely make it again.
This is a very tasty recipe, fragrant and well balanced easy to put together.
Used more or less recommended amount of spice for 1.65lbs chicken thighs. Used more water and added potato. I like the large onion pieces. Did not blend the herbs but just chopped fine. Estimated amount of vinegar and used rice vinegar. I would double or even triple the herbs next time. Very good.
The first time I made this it was soooo good BUT the leftovers were lackluster because all the fresh herbs and chiles were so linger fresh and bright. The second time I made it, I saved those elements to stir in before serving. That did the trick! This is very delicious. I did not have curry leaves.
So good! I did not add any water. Just 1/2 lemon juice and vinegar. I also cheated with only 1 hour of marinading time. I let it simmer longer. Was delish!