Almost easy as a casserole
This is one of my favorite dishes. I use a rotisserie chicken, shredded. If you do that, begin the recipe at the “Rinse and dry the pot” stage. Serve over rice.
Hauntingly delicious.
Aromatic Slow-Cooked Chicken
from Mangoes and Curry Leaves by Naomi Duguid
Serves 5 to 6
There's nothing like simmered chicken for comfort, or to feed hungry guests. We think of this as a North Indian version of a European-style depth of flavor. The chicken pieces simmer in plenty of aromatic sauce that is tempered at the last minute with a little vinegar and sugar. Any leftovers are delicious.
About 2 pounds bone-in chicken breasts and legs or one 3-pound chicken
About 3 cups water
1/4 cup vegetable oil or ghee
1 teaspoon cumin seeds
1/2 teaspoon coarsely ground black pepper
About 1 cup grated onion
1 tablespoon minced garlic or garlic mashed to a paste
1 tablespoon minced ginger or ginger mashed to a paste
1 tablespoon ground coriander
1 1/2 teaspoons salt
2 green cayenne chiles, minced
2 tablespoons plain (full- or reduced-fat) yogurt
2 teaspoons rice vinegar
1 teaspoon sugar
About 1/2 cup chopped coriander leaves and stems
If using chicken pieces, wash them well, remove the skin and discard. With a cleaver, chop breasts into three or four pieces. Separate the thighs and drumsticks (if still attached), and if the drumsticks are large, chop each one in half. Remove the skin, check the cut surfaces, and remove any bone fragments. Rinse all the chicken pieces well.
Place the chicken in a wide heavy pot and add the water. Bring to a vigorous boil, then lower the heat and simmer partially covered until the chicken is just cooked through, 30 to 40 minutes. Remove the chicken pieces and set aside. Pour out the broth and measure it; add a little water if necessary to bring it to 2 cups. Set aside. (Traca's note: shred a rotisserie chicken and 2 cups of stock.)
Rinse and dry the pot, then heat the oil or ghee in it over medium heat. Toss in the cumin seeds and pepper, and when the oil sputters a little, after about 30 seconds, immediately add the onion, garlic, and ginger, and stir. Cook for 5 to 10 minutes, stirring frequently, until the onion is well softened and translucent, then toss in the ground coriander, salt, and minced chiles. Stir well and cook for several minutes to blend the flavors.
Stir the yogurt, a spoonful at time, until well blended in. Pour in the reserved broth and add the chicken pieces. Bring to the boil, then reduce the heat and simmer several minutes.
Add the vinegar and sugar and stir in. Raise the heat and bring to a boil, then reduce the heat slightly and cook at a strong simmer for several minutes. Toss in most of the chopped coriander and simmer for another minute or two.
Serve hot, with the remaining coriander stirred on top for garnish.
Serve with plain rice to soak up the sauce.
