COCONUT MILK, LEMONGRASS, AND GINGER
1/4 cup finely chopped onions
4 dried cayenne chilies
2 tablespoons minced fresh ginger
2 tablespoons minced fresh lemongrass
2 cups diced peeled cooked potatoes
1 tablespoon toasted black cumin seeds, ground
1/4 teaspoon ground turmeric
6 ounces coconut milk
6 ounces half-and-half
Coarse salt, to taste
Two 2 1/2-pound whole chickens, cut into serving pieces
the oil in a large sauté pan over medium heat. Add the onions and
chilies and lower the heat. Cook, stirring frequently, for about 10
minutes, or until the onions are golden brown and well caramelized.
2. Stir in
the ginger and lemongrass and sauté for 2 minutes. Add the potatoes
and stir to combine. Stir in the black cumin and turmeric. When the
spices are well incorporated, stir in the coconut milk and the
half-and half. Add salt and remove from the heat.
the oven to 300 degrees F.
the chicken in a Dutch oven or another large heavy ovenproof
casserole. Pour the coconut mixture over the top of the chicken. Cover
and bake for about 1 hour, or until the chicken is very tender.
family style, with basmati rice, a green salad, and warm Indian
India, the chilies would be left in the finished dish, but if you are
concerned about them being eaten, remove them before serving.
suggestions: Qupe Syrah Louis M. Martini Red Zinfandel