Cochin Coriander-Cumin Chicken for Passover

• Seeds from 4 cardamom pods or 1/2 teaspoon ground cardamom
• 5 to 6 cloves or 1/2 teaspoon ground cloves
• 5 to 6 peppercorns or 1/2 teaspoon ground black pepper
• 3 1/2 tablespoons coriander seeds or 3 tablespoons ground coriander
• 1 1-to-2-inch cinnamon stick, broken into pieces, or 1 teaspoon ground cinnamon
• 1/2 teaspoon anise seeds
• 1 teaspoon cumin seeds or 1 teaspoon ground cumin
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil
• 3 large onions, cut into large chunks
• 3 pounds (9 to 12) boneless, skinless chicken thighs
• 3 tomatoes, peeled and roughly chopped, or 1 15-ounce can whole tomatoes
• 4 to 5 curry leaves (available in Indian or spice markets)
• 2 tablespoons white vinegar (see note)
• 1 2-inch piece fresh ginger
• 4 to 5 garlic cloves
• 1 cup cilantro leaves, chopped
• 1/2 cup mint leaves, chopped
• 2 to 3 (or to taste) serrano or other small fresh green chiles, stemmed, seeded and minced

1. If using whole spices, heat a frying pan over medium heat.
2. Add the cardamom, cloves, peppercorns, coriander seeds, cinnamon stick, anise seeds and cumin seeds; stir until the seeds start to pop, about 3 minutes.
3. Grind them in a small blender, coffee grinder or mortar and pestle along with the nutmeg, turmeric and salt.
4. If using ground spices, simply mix them all together in a small bowl.
5. Rub the mixture into the chicken, transfer to a plastic bag and refrigerate for at least 2 hours or overnight.
6. In a large Dutch oven over medium heat, heat the oil until shimmering.
7. Add the onions and saute until golden.
8. Add the chicken and saute for 1 minute.
9. Add tomatoes, curry leaves, vinegar and 1/2 cup water.
10. Bring to a boil, reduce to a simmer and cook, covered, until the chicken is soft and cooked through, about 20 minutes.
11. In a food processor, blend the ginger, garlic, cilantro, mint and 2 of the chiles.
12. Taste and add more chiles if desired.
13. Stir into the chicken and simmer for another 5 minutes.
14. Serve over rice, if desired.

cardamom pods, ground cloves, ground black pepper, coriander seeds, cinnamon, anise seeds, cumin seeds, ground nutmeg, ground turmeric, salt, vegetable oil, onions, chicken, tomatoes, curry, white vinegar, fresh ginger, garlic, cilantro, mint, serrano

Taken from cooking.nytimes.com/recipes/1014605 (may not work)