Name: Curried Chicken with Peaches over Jasmine Rice
Ingredients: 4 small chicken legs; 1 large onion, chopped; 2 cloves garlic, finely chopped; 3 tbsp vegetable oil; flour for dredging chicken; ¼ tsp turmeric; 1 cinnamon stick; 1 tsp freshly grated ginger; ⅛ tsp allspice; 2 bay leaves; ¼ tsp ground coriander; ¼ tsp ground cumin seed; ⅛ tsp ground aniseed; 2 dried chilies, crushed; ¼ cup dry white wine; 1 cup canned crushed tomatoes; 1 cup diced peaches; 1 cup water; ¼ cup coconut milk; salt and pepper, to taste; 2 cups jasmine rice, rinsed several times; 4 cups water; 1 tsp salt; ½ tbsp vegetable oil

CategoryPoultry

Source: Gusto
Region: Indian
Rating: 9/10

Yields1 Serving

4 small chicken legs

1 large onion, chopped

2 cloves garlic, finely chopped

3 tbsp vegetable oil

flour for dredging chicken

¼ tsp turmeric

1 cinnamon stick

1 tsp freshly grated ginger

⅛ tsp allspice

2 bay leaves

¼ tsp ground coriander

¼ tsp ground cumin seed

⅛ tsp ground aniseed

2 dried chilies, crushed

¼ cup dry white wine

1 cup canned crushed tomatoes

1 cup diced peaches

1 cup water

¼ cup coconut milk

salt and pepper, to taste

Jasmine Rice

2 cups jasmine rice, rinsed several times

4 cups water

1 tsp salt

½ tbsp vegetable oil

Remove skin from chicken legs and remove meat from bones. Cut into large chunks. Dip in flour and set aside.

Over high heat, in a large non-stick pan, heat 2 tbsp oil. Add cumin, coriander, aniseed and chilies, saute 1 minute. Reduce heat to medium and add chicken cooking until browned, 3 to 5 minutes. Remove chicken and set aside.

Add remaining oil, onion, garlic, ginger and remaining spices. Saute 3 minutes, or until onion is soft. Add wine, chicken, water, tomatoes, coconut milk and peaches. Reduce heat and simmer, covered, 30 to 40 minutes, or until chicken is tender and sauce has slightly thickened, stirring occasionally. Season to taste.

To prepare rice: Bring water to a boil with salt and oil. Add rice and stir. Reduce heat and simmer, covered, about 20 minutes, stirring occasionally. Remove from heat and let stand 5 minutes. Fluff with fork.

To serve: Pour chicken over rice.

Serves 4 to 6.

Ingredients