Bangalore Chicken

We've been experimenting lately with some of the more exotic curries hailing from Southern India, and the recipe below for traditional Bangalore Chicken is both spicy and fresh, verdant in color and can be cooled down with a dollop of yogurt for those who prefer less fiery flavors.

BANGALORE CHICKEN

3 T. oil / 2 large onions, thinly sliced / 6 garlic cloves, roughly chopped / 1 t. turmeric / 1 small bunch cilantro / 3 large green chiles of any variety / 1 chicken cut into 6 pieces / 1/2 cup chicken stock / 1 cup coconut milk / lemon juice / salt / pinch or two of sugar

1. Fry onions in oil over medium heat for 5 minutes.


2. Stir in garlic, turmeric and cook for 3 more minutes.


3. Blend cilantro and chile peppers in blender to a paste, adding a few drops of water to ease the process.


4. Add the cilantro paste to the pan and cook for about 10 minutes on low. Be careful to not let burn.


5. Add chicken to the pan and turn to coat fully with paste.


6. Add stock, coconut milk and salt to taste. Bring to a boil, reduce heat and simmer, covered for 50 minutes or so.


7. Remove chicken and turn pan to a boil. Reduce sauce till fairly thick.


8. Return chicken to pan, toss well with sauce and heat gently for 2-3 minutes.


9. Serve hot with rice and garnished with cilantro, lemon wedges and minced chiles.