Pastured chicken pieces are marinated in yogurt with lots of fresh ginger, garlic and ground coriander, then seared in ghee with yellow onions, green chiles, cardamom, cumin, cinnamon, turmeric and mace before being slow-simmered in coconut cream thickened with ground almonds. Extremely flavorful, but not too spicy..
1 whole chicken
1 cup plain yogurt
2 tablespoons freshly-grated ginger
1 tablespoon fresh garlic, minced
1 1/2 tablespoons ground coriander
2 tablespoons ghee or coconut oil
1/2 yellow onion, chopped
1-2 green chiles
8 green cardamom pods
2 black cardamom pods
1 teaspoon cumin seeds
1 teaspoon sweet cinnamon shards
1 teaspoon turmeric
6 whole cloves
1 blade mace
1 sprig fresh curry leaf (optional)
1 cup unsweetened coconut cream
sea salt and freshly-ground black pepper
Cut a fresh, pastured chicken into 8 pieces and remove skin. Place into a glass bowl and toss with yogurt, ginger, garlic and coriander. Cover and refrigerate overnight.
Heat ghee in a heavy skillet over medium heat, then add onions, chiles, cardamom, cumin and curry leaf and sauté until onions are browned. Add chicken with its marinade, cinnamon, turmeric, coconut cream and water and stir to combine.
Reduce heat to medium low, cover and simmer until chicken is just tender, about 30 minutes. Stir in ground almonds and cook 10 minutes more. Adjust seasoning with sea salt freshly-ground black pepper.
Serve over basmati rice pilaf and garnish with chopped cilantro.