Another winner, I'd say. Wonderful sauce. From the same
cookbook where I got that really great chicken stew I posted recently.
I think this one could also work very well as a vegetarian sauce, if a bit vegetable bouillon is added (and the meat omitted, of course), and then simmered for 25-20 min.
4 portions
Chicken, pork or lamb for 4 people (chicken on the bone and skinned)
Fat for browning the meat
2-3 tablespoon coconut fat or olive oil
3 onions, chopped
6 garlic cloves, chopped
2 ts (teaspoon) ground cumin
2 ts ground coriander
4 ts garam masala
3 bay leaves
3-4 green cardamom pods, crushed (add both seeds and pod)
1 can coconut milk - abt. 3½-4 deciliter (preferably
not "light")
1 tablespoon tomato puree (the book didn't say if it was concentrated, but I used that and it was great)
1 deciliter water
1 dl greek yoghurt - or strained ordinary yoghurt (I used
skyr myself and it was fine)
½-1 ts salt
black pepper, freshly ground - I would suggest ½-1 ts
Brown the meat in a frying pot and set aside.
Discard the browning fat - typically it's burned and doesn't taste so well.
Add the coconut fat or oil, and fry the onion gently for 8 min.
Add garlic and fry for 2-3 min.
Turn up the heat a little and add cumin, coriander, garam masala, bay leaves, and cardamom. Fry for another 2 min.
Add coconut milk, water and tomato puree and stir.
Add yoghurt, salt and pepper and stir.
Add the meat.
Let it simmer until the meat is done and the sauce has reduced a little and thickened. I let mine sit for 1½ hours, which was great for the meat, but I suspect the sauce would have been slightly better (yes, it's possible) if I'd stopped after 45-50 min. It lost a bit of the fresh taste.
I can only see one fault with the dish; not enough sauce
