Cochin Coriander-Cumin Chicken for Passover

Name: Cochin Coriander-Cumin Chicken for Passover
Total time: 1 h
Yield: 6 to 8 servings
Cuisine: jewish
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

Recipe from Queenie Hallegua and Ofera Josephai

Adapted by Joan Nathan

Cochin Coriander-Cumin Chicken for Passover — Andrew Scrivani for The New York Times

Total Time: 60 minutes, plus 2 hours’ or overnight refrigeration
Rating: 4(209)
Comments: Read comments

Featured in: A Seder Spiced With Indian Flavors

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Ingredients

Yield:6 to 8 servings

Seeds from 4 cardamom pods or ½ teaspoon ground cardamom
5 to 6cloves or ½ teaspoon ground cloves
5 to 6peppercorns or ½ teaspoon ground black pepper
3½tablespoons coriander seeds or 3 tablespoons ground coriander
11-to-2-inch cinnamon stick, broken into pieces, or 1 teaspoon ground cinnamon
½teaspoon anise seeds
1teaspoon cumin seeds or 1 teaspoon ground cumin
½teaspoon ground nutmeg
½teaspoon ground turmeric
½teaspoon salt
2tablespoons vegetable oil
3large onions, cut into large chunks
3pounds (9 to 12) boneless, skinless chicken thighs
3tomatoes, peeled and roughly chopped, or 1 15-ounce can whole tomatoes
4 to 5curry leaves (available in Indian or spice markets)
2tablespoons white vinegar (see note)
12-inch piece fresh ginger
4 to 5garlic cloves
1cup cilantro leaves, chopped
½cup mint leaves, chopped
2 to 3(or to taste) serrano or other small fresh green chiles, stemmed, seeded and minced

Ingredient Substitution Guide

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Preparation

Step 1
If using whole spices, heat a frying pan over medium heat. Add the cardamom, cloves, peppercorns, coriander seeds, cinnamon stick, anise seeds and cumin seeds; stir until the seeds start to pop, about 3 minutes. Grind them in a small blender, coffee grinder or mortar and pestle along with the nutmeg, turmeric and salt. If using ground spices, simply mix them all together in a small bowl. Rub the mixture into the chicken, transfer to a plastic bag and refrigerate for at least 2 hours or overnight.
Step 2
In a large Dutch oven over medium heat, heat the oil until shimmering. Add the onions and sauté until golden. Add the chicken and sauté for 1 minute. Add tomatoes, curry leaves, vinegar and ½ cup water. Bring to a boil, reduce to a simmer and cook, covered, until the chicken is soft and cooked through, about 20 minutes.
Step 3
In a food processor, blend the ginger, garlic, cilantro, mint and 2 of the chiles. Taste and add more chiles if desired. Stir into the chicken and simmer for another 5 minutes. Serve over rice, if desired.

Tip

There are imitation white vinegars that are kosher for Passover on the market, such as Liebers brand.

Ratings

4 out of 5

209 user ratings

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Comments

Jerri Grunewald7 years ago

Even without the curry leaves, this was a big hit with my seder crowd of 18! I did mainly use the whole spices, which I roasted and ground, and then marinated the meat over night. I doubled the recipe and think I have one piece of chicken left and there was a delicious brisket on the menu as well. Definitely a keeper for a crowd!

Liz L7 years ago

Because Sepharadim can eat rice during Passover. It's only Ashkenazi Jews who don't.

Deborah Payne7 years ago

This is a very tasty recipe, fragrant and well balanced easy to put together.

sonal1 year ago

Used more or less recommended amount of spice for 1.65lbs chicken thighs. Used more water and added potato. I like the large onion pieces. Did not blend the herbs but just chopped fine. Estimated amount of vinegar and used rice vinegar. I would double or even triple the herbs next time. Very good.

prunefeet2 years ago

The first time I made this it was soooo good BUT the leftovers were lackluster because all the fresh herbs and chiles were so linger fresh and bright. The second time I made it, I saved those elements to stir in before serving. That did the trick! This is very delicious. I did not have curry leaves.

Linda2 years ago

So good! I did not add any water. Just 1/2 lemon juice and vinegar. I also cheated with only 1 hour of marinading time. I let it simmer longer. Was delish!

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