Serves 4 to 6
This delectable Chicken Masala recipe comes from Southern India. Traditional Masala seasonings are enhanced with additional anise and fresh ginger.
2 or 3 tablespoons olive oil
1 large chicken, cut into serving pieces
Ghee (clarified butter) or olive oil
1 onion, diced
4 or 5 cloves of garlic, minced
Seeded and minced fresh hot chilies to taste
2 tablespoons Garam Masala seasoning
1/2 teaspoon anise seeds, or to taste
1 tablespoon grated fresh ginger root
1 teaspoon sugar
2 cups canned coconut milk
1/4 cup chopped fresh cilantro
Salt and fresh coarse ground black pepper to taste
Heat the olive oil in a heavy skillet and cook the chicken to desired degree of doneness, browning well on both sides. Set aside.
Scrape up any bits and pieces from the bottom of the skillet, add more oil or ghee if necessary and gently sauté the onion and garlic until a light gold color. Add the chilies, Garam Masala, anise seeds, ginger and sugar and continue to cook over medium heat until all is hot through an well blended. Add the coconut milk and bring to a boil, then reduce the heat to maintain a low boil and, stirring to prevent scorching cook for several minutes, or until the sauce has reduced somewhat. Add the chicken pieces and continue to cook just until the chicken is hot through. Stir in the fresh cilantro and season to taste with salt and pepper. Serve with steamed rice or Indian bread.