Indian xacuti chicken

Name: Indian xacuti chicken
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 Chicken legs (approx. 200 g each); 1 piece(s) (approx. 20 g) Ginger; 2 Garlic cloves; 1 TEASPOON Coriander seeds; 1⁄2 Tsp Turmeric; 1 TEASPOON Chilli powder; 2 TABLESPOONS Coconut flake; 2 TABLESPOONS Tomato paste; 1 TEASPOON ground cloves; 2 TABLESPOONS Garam Masala (Indian spice mixture); 4 red chillies; 1 Cinnamon stick; 3 red onions; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 1-2 TABLESPOONS Lime juice; 3-4 Stem(s) Coriander; 1 Organic Lime

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 Chicken legs (approx. 200 g each)
1 piece(s) (approx. 20 g) Ginger
2 Garlic cloves
1 TEASPOON Coriander seeds
1⁄2 Tsp Turmeric
1 TEASPOON Chilli powder
2 TABLESPOONS Coconut flake
2 TABLESPOONS Tomato paste
1 TEASPOON ground cloves
2 TABLESPOONS Garam Masala (Indian spice mixture)
4 red chillies
1 Cinnamon stick
3 red onions
4 TABLESPOONS Oil
7-10 Tbsp Salt
1-2 TABLESPOONS Lime juice
3-4 Stem(s) Coriander
1 Organic Lime

Directions

1
Cut the chicken legs in the joint and remove the skin. Wash chicken parts and dab dry. Peel ginger and garlic. Grate ginger finely, chop garlic finely. Crush coriander seeds in a mortar.
2
Mix half ginger, garlic, coriander, turmeric and chilli powder. Rub the chicken legs with it and cover and chill for at least 30 minutes.
3
Roast the grated coconut in a pan without fat for 3-4 minutes while stirring. After about 2 minutes stir in tomato paste. Season with clove and Garam Masala. Wash the chillies and add them whole with the cinnamon stick after another 2 minutes.
4
In the meantime peel onions and dice them finely, except for 1. Heat the oil in a frying pan. Fry the diced onions for about 5 minutes. Put the legs with the seasoning mixture into the roaster and fry them all around for about 3 minutes.
5
Add the coconut mixture, 200 ml water and 1 teaspoon salt, stir carefully and stew covered for about 20 minutes.
6
Then turn the legs and braise covered for about 15 minutes. Remove the lid. Reduce the sauce to a creamy consistency for 5-10 minutes. Season to taste with remaining ginger, lime juice and salt.
7
Wash coriander, shake dry, pluck off leaves and chop coarsely. Cut remaining onion into fine strips. Wash lime hot, grate dry and cut into eighths. Arrange chicken legs, onion and lime.
8
Sprinkle with coriander. Naan bread tastes good with it.