Masala Chicken

I discovered this simple and delicious recipe many years ago in Claudia Roden’s beautiful Book of Jewish Cooking. Its origins are in the Indian Jewish community of Bene Israel and it has become a go-to comfort food for me. As Claudia says: “there are sweet and delicate flavours in the voluptuous sauce”. It could not be put better. This is my slight adaptation of her recipe.

I serve it with Basmati rice, but if you are not eating grains, serve on its own, and when nobody is looking lick the plate!

Ingredients:

• 2 medium onions finely sliced (Claudia uses 4, but I find 2 sufficient)

• Enough macadamia oil (or ghee) for sautéing the onions (about 2 tablespoons)

• 6 crushed garlic cloves

• About a thumb size of grated fresh ginger

• 1 teaspoon turmeric

• Salt and pepper

• 6-8 chicken thighs - skinless with or without the bone

• 500 gr potatoes peeled and cut into thin slices (delicious but optional)

• 1 x 400 gram can of coconut milk (add broth or water if necessary)

• Optional - scatter with slivered almonds and raisins

Method:

• Put the oil or ghee into the pan, add the onions and sprinkle with sea salt. Cover pan and sauté onions until very soft and golden, stirring occasionally. This is a very important step, take your time - it could take about 15-20 minutes to sweat the onions until soft and golden.

• Add the garlic and cook, stirring for a minute or two.

• Add the ginger and turmeric and stir well.

• Put the chicken pieces in the onion mix, turn up the heat to medium and cook for a few minutes on each side, until the chicken takes on the yellow colour of the turmeric.

• Add the coconut milk.

• Arrange the sliced potatoes on top - if you are using them.

• Simmer for 30-45 minutes until chicken and potatoes are very tender.

• Scatter some slivered almonds and raisins on the dish and serve.

•  Enjoy!