Cochin Coriander-Cumin Chicken for Passover Recipe

Name: Cochin Coriander-Cumin Chicken for Passover
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Seeds from 4 cardamom pods or 1/2 teaspoon ground cardamom; 5 to 6 cloves or 1/2 teaspoon ground cloves; 5 to 6 peppercorns or 1/2 teaspoon ground black pepper; 3 1/2 tablespoons coriander seeds or 3 tablespoons ground coriander; 1 1-to-2-inch cinnamon stick, broken into pieces, or 1 teaspoon ground cinnamon; 1/2 teaspoon anise seeds; 1 teaspoon cumin seeds or 1 teaspoon ground cumin; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground turmeric; 1/2 teaspoon salt; 2 tablespoons vegetable oil; 3 large onions, cut into large chunks; 3 pounds (9 to 12) boneless, skinless chicken thighs; 3 tomatoes, peeled and roughly chopped, or 1 15-ounce can whole tomatoes; 4 to 5 curry leaves (available in Indian or spice markets); 2 tablespoons white vinegar (see note); 1 2-inch piece fresh ginger; 4 to 5 garlic cloves; 1 cup cilantro leaves, chopped; 1/2 cup mint leaves, chopped; 2 to 3 (or to taste) serrano or other small fresh green chiles, stemmed, seeded and minced

Servings: persons

Seeds from 4 cardamom pods or 1/2 teaspoon ground cardamom
5 to 6 cloves or 1/2 teaspoon ground cloves
5 to 6 peppercorns or 1/2 teaspoon ground black pepper
3 1/2 tablespoons coriander seeds or 3 tablespoons ground coriander
1 1-to-2-inch cinnamon stick, broken into pieces, or 1 teaspoon ground cinnamon
1/2 teaspoon anise seeds
1 teaspoon cumin seeds or 1 teaspoon ground cumin
1/2 teaspoon ground nutmeg
1/2 teaspoon ground turmeric
1/2 teaspoon salt
2 tablespoons vegetable oil
3 large onions, cut into large chunks
3 pounds (9 to 12) boneless, skinless chicken thighs
3 tomatoes, peeled and roughly chopped, or 1 15-ounce can whole tomatoes
4 to 5 curry leaves (available in Indian or spice markets)
2 tablespoons white vinegar (see note)
1 2-inch piece fresh ginger
4 to 5 garlic cloves
1 cup cilantro leaves, chopped
1/2 cup mint leaves, chopped
2 to 3 (or to taste) serrano or other small fresh green chiles, stemmed, seeded and minced

1
If using whole spices, heat a frying pan over medium heat.
2
Add the cardamom, cloves, peppercorns, coriander seeds, cinnamon stick, anise seeds and cumin seeds; stir until the seeds start to pop, about 3 minutes.
3
Grind them in a small blender, coffee grinder or mortar and pestle along with the nutmeg, turmeric and salt.
4
If using ground spices, simply mix them all together in a small bowl.
5
Rub the mixture into the chicken, transfer to a plastic bag and refrigerate for at least 2 hours or overnight.
6
In a large Dutch oven over medium heat, heat the oil until shimmering.
7
Add the onions and saute until golden.
8
Add the chicken and saute for 1 minute.
9
Add tomatoes, curry leaves, vinegar and 1/2 cup water.
10
Bring to a boil, reduce to a simmer and cook, covered, until the chicken is soft and cooked through, about 20 minutes.
11
In a food processor, blend the ginger, garlic, cilantro, mint and 2 of the chiles.
12
Taste and add more chiles if desired.
13
Stir into the chicken and simmer for another 5 minutes.
14
Serve over rice, if desired.

1003

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Seeds from 4 cardamom pods or 1/2 teaspoon ground cardamom, 5 to 6 cloves or 1/2 teaspoon ground cloves, 5 to 6 peppercorns or 1/2 teaspoon ground black pepper, 3 1/2 tablespoons coriander seeds or 3 tablespoons ground coriander, and more.

Yes, Cochin Coriander-Cumin Chicken for Passover falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cochin Coriander-Cumin Chicken for Passover

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