Chicken In Coconut Sauce

In india, this recipe is known as malai murgh. the chicken simmers in a thick, spicy coconut sauce. if you want to use skinless chicken, you can, but please use bone in for best flavor. Wonderful for serving with chapati, indian flat bread.

Steps

Pour the boiling water over the coconut.

Set aside.

In a large skillet brown the chicken pieces on both sides in 2 tbsp hot usli ghee or cooking oil for 15 minutes.

Remove from the skillet.

Set chicken aside , reserving the drippings.

Add the onion , garlic , and gingerroot to the drippings in the skillet.

Cook till onion is tender but not brown.

Stir in coriander , turmeric , red pepper , cloves , and cardamom.

Cook and stir for 2 minutes.

Stir in the coconut mixture and salt.

Return the chicken to the skillet.

Cover and simmer for 35 to 45 minutes or till the chicken is tender.

Transfer the chicken to a heated serving platter.

Keep warm.

Skim the fat from the juices in the skillet.

In a small skillet heat the cashews or almonds in the 1 tbsp hot usli ghee for 1 to 2 minutes or till golden.

Stirring constantly.

For the sauce , combine the yogurt , sour cream , and flour.

Stir into the onion and juices in the skillet.

Cook and stir just till thickened , but do not .

Ingredients

boiling water, flaked coconut, chicken, ghee, onion, garlic cloves, gingerroot, ground coriander, ground turmeric, ground red pepper, ground cloves, ground cardamom, salt, cashews, plain yogurt, sour cream, all-purpose flour