June 04, 2017
Dinner, Main Dish, Poultry,
Chicken, Vegetables, Celery, Onions, Indian, Southern, Fall/Autumn, Sunday Dinner, Winter, Dutch Oven, Oven Roast, Stove Top, Gluten-Free, High Protein, No Eggs, Non-Dairy, Canned Tomatoes, Make it from scratch, Bone-in Pieces, Kosher Meat more
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"There are many variations of this dish. It is said to originate in Savannah, when a naval captain fondly told of a chicken dish he had in Southern India. The cooks there combined Southern flavors with Indian flavors to create the dish. This version is from Asha Gomez, who was born in Southern India but lives in Atlanta....combining the South with India with ease. I've made a few substitutions based on ingredients I cannot find in my area."
Sprinkle the chicken with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Cook the chicken, skin side down, in hot oil in a 5-quart Dutch oven over medium heat, turning once or twice, about 10 minutes or until golden brown. Transfer the chicken pieces to a platter, reserving 2 tablespoons of the drippings in the Dutch oven.
Cook the onion, next 5 ingredeints, and 1/3 cup raisins in the hot drippings over medium heat, stirring occasionally, 8 to 10 minutes or until the onions are tender.
Stir the garam masala, next 3 ingredients, and remaining 2 teaspoons salt and 1/2 teaspoons black pepper into the onion mixture, and cook, stirring often, 3 to 4 minutes or until the spices are toasted. Stir in the tomatoes, tomato paste, and cane syrup. Cover and reduce heat to low.
Preheat the oven to 350°. Simmer the mixture in the Dutch oven over low heat, stirring occasionally, 25 minutes or until the mixture thickens into a chunky sauce. Add the chicken pieces, pressing gently to submerge the chicken in the sauce; cover.
Bake at 350° for about 1 hour or until the chicken is tender. Sprinkle with the almonds and remaining 1/3 cups raisins. Serve the chicken and sauce over hot cooked rice.
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