Dakshini murgh means Southern chicken and is a fairly mild dish and has lots of lovely tasting sauce.
- Olive oil to fry
- Approx. 7 Free Range Chicken Breasts so that when tail end of each fillet is cut off the remainder weighs 2lbs
- 3 tablespoons organic coriander seeds
- ¼ teaspoon organic fenugreek seeds
- 2 teaspoons organic black peppercorns
- 1 tablespoon of desiccated coconut
- 1 teaspoon black mustard seeds
- 2 inch cinnamon stick
- 2 medium sized red onions
- 4 -5 cloves of garlic peeled
- 3 fresh jalapeño green chillies
- 4 – 5 oz tomatoes finely chopped
- ½ teaspoon ground turmeric
- 1 tablespoon Kashmiri chilli powder
- 1 teaspoon peeled and very finely grated fresh ginger and a little extra for garnishing
- 1 organic chicken stock cube
- 1 can 400g (14oz) full cream coconut milk
- 1 tablespoon lemon juice
- 1 tablespoon tomato puree
- Sea salt and freshly ground black pepper
- Fresh coriander leaves chopped
- Remove the mini fillet from each chicken breast and freeze for another dish
- Cut the tail end of the breast off at an angle a third of the way along the breast and freeze for another dish
- Cut the remaining breast portion down the middle into 2 and then cut each piece into 2 at an angle. Weigh these pieces and put aside 2lbs putting any remaining pieces in the freezer for another dish.
- Measure the coriander seeds, fenugreek seeds and black peppercorns and put aside together
- Measure the black mustard seeds and put aside with the cinnamon stick
- Place together red onions, garlic cloves, 1 green chilli and tomatoes
- Measure turmeric, chilli powder and grated ginger and put aside together
- Put out the remaining ingredients separately; stock cube, coconut milk, ½ lemon tomato puree, I chilli and fresh coriander.
- Peel onions, and garlic and top and tail green chillies and chop everything roughly. Place in Magimix and chop finely. Set aside
- Skin tomato by plunging in boiling water and chop finely. Set aside
- Dissolve stock cube in small amount of boiling water. Set aside
- Whisk coconut milk
- Put a very small cast iron un-enamelled pan on medium-high heat for 2-3 mins to dry roast spices. Put in the coriander seeds, fenugreek peppercorns, desiccated coconut and stir and roast for about 1 ½ mins until they are lightly browned and emit a roasted aroma.Place spices in a cold container so that they don’t continue to brown and when cool enough grind in an electric grinder and put aside.
- Put 2 tablespoons olive oil into a large cast iron un-enamelled pan on medium to high heat. When hot put in mustard seeds and cinnamon stick. After a few seconds the mustard seeds will pop, put in the chicken pieces and brown. Remove and place in a warm dish with spices and any meat juices from the pan.
- Put 1 tablespoon oil into a medium sized oval cast iron enamelled pan on medium heat. Stir fry chopped onion mixture to soften. Put lid on pan and turn to low heat for 5 mins.
- Add browned chicken pieces and stir with softened onion mixture
- Add dry roasted spices, turmeric, chilli powder and finely grated ginger and stir into chicken and onion mixture
- Add chopped tomato, coconut milk, stock, lemon juice and bring to boil. Place lid on pan and simmer for 30 mins.
- Add tomato puree and check seasoning. Add salt and pepper if necessary.
- Garnish with finely grated ginger and fresh coriander.
- Serve with plain boiled jasmine wholegrain rice and fine green beans or stir fried sweetcorn.
Sent in by a customer of Springfield, the Dakshini murgh is adapted from Indian Cookery by Madhur Jaffrey page 102.