Chicken Braised With White Poppy Seeds, Coconut Milk And Tomatoes
Published October 22, 2002
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
6 black cardamom pods (see note)
½ cup white poppy seeds (see note)
1 28-ounce can whole tomatoes in juice
12 boneless, skinless chicken thighs
2 teaspoons almond oil
Salt and pepper
2 medium onions, minced
4 cloves garlic, pressed
4 teaspoons minced ginger
2 tablespoons minced hot green chilies
1 ¼ teaspoons garam masala
1 teaspoon tomato paste
14 ounces unsweetened coconut milk
14 ounces chicken broth
2 tablespoons cilantro leaves, julienned
Nutritional analysis per serving (6 servings)
19 grams carbs; 271 milligrams cholesterol; 623 calories; 7 grams monosaturated fat; 7 grams polyunsaturated fat; 17 grams saturated fat; 34 grams fat; 6 grams fiber; 1420 milligrams sodium; 63 grams protein; 7 grams sugar
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.
Powered by
Preparation
- Step 1
Break cardamom pods open, and knock out small black seeds. Discard pods. In clean spice grinder, process cardamom and poppy seeds to fine meal. Transfer to bowl, fluff and separate any small clumps with fingertips. Set aside.
- Step 2
Drain tomatoes, reserving ¼ cup juice. Seed tomatoes, and julienne. Set aside.
- Step 3
Dry chicken thighs on paper towel. Heat almond oil in 12-inch nonstick skillet. Add chicken, and cook until well browned, turning once. Sprinkle with salt and pepper, transfer to a plate and set aside.
- Step 4
In same skillet, saute onions over medium heat until brown, stirring frequently, for 5 minutes. Stir in ground seeds, garlic, ginger, chilies, garam masala, tomato paste and reserved juice, and saute, stirring frequently until fragrant, about 2 minutes.
- Step 5
Add coconut milk, chicken broth and tomatoes to pan, and bring to simmer. Return chicken thighs to sauce, cover, reduce heat to low and simmer until chicken is tender, about 15 minutes. Put chicken on warm platter, turn heat to high, and simmer sauce, stirring often, until it will coat the back of a spoon, 5 to 7 minutes. Add 1 teaspoon salt or more. Stir cilantro into sauce; spoon sauce over chicken. Serve with basmati rice and, if desired, wedges of lime.
Black cardamom pods are available at Indian specialty stores. White poppy seeds are sold in 4-ounce packages for $4.75 at Adriana's Caravan in Grand Central Terminal and at www.adrianascaravan.com; for $2.99 at Kalustyan's, 123 Lexington Avenue (28th Street); and for $4.49 by Penzeys Spices, www.penzeys.com.
Private Notes
Comments
I've made many similar chicken curries, but this is my favorite so far, though I was unable to use my specially purchased white poppy seeds, rancid-smelling when I opened the packet. (It turns out this is a common problem, so maybe check yours when you buy.) I think the black cardamom gave it a slightly haunting flavor and it was the perfect degree of hot for me. I'm not sure drying of chicken thighs was necessary, otherwise all instructions made sense.
This dish is crazy aromatic & delicious, & deserves a better name! But "Time: 30 minutes"? WRONG. Actual cooking time took longer (just reducing sauce step took 15 mins). From cleaning chicken to mincing half the kitchen to seeding tomatoes, all BEFORE cooking, expect to work on this dish 3 to 3.5 hrs. That being said, SO worth the effort - heady flavors & residual smells. I used half jalapeño & half serrano chiles, 1/4 cup black poppy seeds, served over basmati rice.