Serving the Guest: A Sufi Cookbook
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Spiced Chicken
6 large garlic cloves, crushed
½ cup coarsely chopped onion
2 tsp. chili flakes, or to taste
4 cups coconut milk
2 tbsp. cooking oil
1 heaping tbsp. brown sugar
1-½ tbsp. coriander
½ tsp. turmeric
1 heaping tbsp. salt
2 bay leaves
2 tsp. laos (if available), or ginger
6 lbs. chicken or lamb, cut into serving pieces or bite-sized cubes
Using a blender or food processor, combine the macadamia nuts, garlic, onion, chili flakes, and ½ cup of coconut milk. In a large stew pot over medium heat, heat the oil (do not use olive oil) and fry the paste for a minute. Pour in the rest of the coconut milk, the brown sugar and spices, stir well to combine, then add the meat, turning it to coat it well. Bring to a gentle boil, then lower the heat and simmer for about an hour, if you are using chicken, or an hour and a half, if you are cooking lamb. Serve hot with rice.
from Serving the Guest: A Sufi Cookbook
Copyright © 1999, 2000 by Kathleen Seidel
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