Recipe Info Cochin Chicken

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By headhusband

Cochin is a major port on the south west coast of India on the Laccadive Sea.

For 6 Person(s)

4 lb(s) Chicken Thighs, boneless and skinless
2 Tbsp(s) Olive Oil
4 medium Onions, cut into 8 wedges each
15 oz(s) Whole Tomatoes, canned
6 leaves Curry, fresh
2 Tbsp(s) White Vinegar
0.5 cup(s) Water
1 Ginger, fresh 2 inch piece peeled
6 clove(s) Garlic
1 cup(s) Cilantro, fresh
0.5 cup(s) Mint Leaves
4 Green Chillies, fresh

Combine Rub ingredients. Coat each piece of chicken and refridgerate over night but at least a few hours.
In a Dutch oven or large pot heat the oil on medium heat. saute the onion wedges until golden. Add the chicken and saute until seared.
Add tomatoes, curry leaves, vinegar and 1/2 cup of water. Bring to a boil, reduce to a simmer and cook covered until chicken is softened, about 20 minutes.
In a food processor, blend the ginger, garlic, cilantro, mint and chillies. Add to chicken, mix and cook for 5 minutes.
Serve over rice.