Chicken moilee

Chicken moilee

By
From
Spice Kitchen
Serves
4
Photographer
Jana Liebenstein

Chicken moilee is a really easy, delicate recipe from Kerala, with poppy seeds and coconut imparting a lovely creaminess to the dish. Serve on a banana leaf for an authentic feel, with just-cooked fluffy white rice and Green bean thoran – the perfect foils for its subtle flavours.

Ingredients

Quantity Ingredient
2 tablespoons vegetable or canola oil
1 onion, chopped
1kg boneless, skinless chicken thighs, each cut into 3 cm pieces
1 tablespoon ground cumin
1 teaspoon turmeric
1 tablespoon Ginger paste
1 tablespoon Garlic paste
1 tablespoon poppy seeds, ground
2.5cm cinnamon
1/2 teaspoon black peppercorns
3-4 green chillies, slit to just below the stalk area, top and seeds left intact
1 tomato, chopped
250ml Fresh coconut milk
or canned coconut milk
1/2-1 teaspoon salt, or to taste

To serve

Quantity Ingredient
banana leaf, (optional)
white rice, freshly cooked and fluffy
Green bean thoran

Method

  1. Heat the oil in a large heavy-based saucepan over a medium heat. Sauté the onion, stirring occasionally, for about 5 minutes, or until translucent.
  2. Stir in the chicken, cumin, turmeric, ginger and garlic pastes, poppy seeds, cinnamon, peppercorns, chillies, tomato, coconut milk and salt. Reduce the heat to low, cover and simmer for about 30 minutes, or until the chicken is tender. Serve hot.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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