Ingredients:
6 chicken legs, split into drumsticks and thighs
Kosher salt
Vegetable oil
1 yellow onion, sliced
2 garlic cloves, minced
1- inch piece fresh ginger, peeled and minced
3 Tbsp curry powder, preferably Madras
1 tsp ground cumin
1/2 tsp cayenne pepper
1 can (14 0z.) chopped tomatoes, drained
About 1 can (15 oz.) light coconut milk, divided
1 c frozen, thawed green peas
1/4 c chopped fresh cilantro leaves
Preparation:
1.) Rinse chicken and pat dry with paper towels. Sprinkle with salt.
2.) Coat bottom of 5- to 7- quart Dutch oven with thin film of oil and
set over medium- high heat. When oil shimmers, add
chicken, skin sides down, without crowding; brown in
batches if necessary. Cook until, skin is golden brown
and chicken releases easily from pot when lifted with
thongs, about 5 minutes. Turn pieces over and cook until
they brown and release easily on the other side, about
5 minutes more. Transfer browned chicken to plate.
3.) When last batch of chicken has been removed, add onion
garlic, and ginger to pot. Cook, stirring until vegetables
are soft and fragrant. about 3 minutes. Add curry powder,
cumin, cayenne, and 1/2 teaspoon salt. Cook for 30 seconds
until spices are fragrant. Stir in tomatoes and 1 cup of
coconut milk. Stir well and let come to a boil.
4.) Return chicken and any accumulated juices to pot. Chicken
should be surrounded by sauce, but not submerged in it, so that top
most skin is exposed. ( if there is not enough liquid in pot,
add remaining coconut milk from can )
5.) Reduce heat and simmer, uncovered, until chicken is opaque
at bone, about 45 minutes. Stir in peas and cilantro and cook
until peas are hot, about 5 minutes more.
* Serves 6 Prep time: 1hr 30 min
Courtesy of: From Braises and Stews by Tori Ritchie