Coconut Chicken with Potatoes - Indian Batata Murghi

Coconut Chicken with Potatoes - Indian Batata Murghi

Batata Murghi is a coconut / potato / chicken dish from the Maharashtra state of India.  Maps of India and the Maharashtra state are included below for those of you who like a sense of place when hearing new names!

I'm not necessarily fond of Coconut, but this dish is one of the best meals I've ever cooked.  Last night we had it with Aloo Chokha and it was an amazing family meal with my father and wife and children.  I offer my version of it here, though it can be found elsewhere on the internet.  My version takes it's base inspiration from Raghavan Iyer's book 660 Curries - the gateway to Indian Cooking.

INGREDIENTS

1 can (14 ounces) of unsweetened coconut milk.
2 tablespoons of chopped fresh ginger or ginger paste
2 tablespoons unsalted or salted dry roast peanuts
1 1/2 teaspoons salt
1/4 teaspoon ground turmeric
5 large cloves of garlic or 2 tablespoons of minced garlic from a jar
4 to 6 fresh green Tai, cayenne, or serrano chilies (if you want it hot) or 4-6 Anaheim Chilies if you want it mild, stems remove and seeded.
8 chicken boneless chicken thighs
1 tablespoon of coriander seeds
1/2 teaspoon cardamom seeds from green or white pods
1 or 2 cinnamon sticks (each 3 inches long broken into smaller pieces)
2 tablespoons of peanut or canola oil
2 large potatoes chopped into 1-inch cubes
1 big red onion, sliced or chopped
1 handful of chopped cilantro

INSTRUCTIONS

1. In a blender puree 1/2 of the can of coconut milk, ginger, peanuts, salt, turmeric, garlic and green chilies.  
2. Put the chicken thighs into the puree you just made, cover, and refrigerate for as long as you can, up to over night.
3. Heat a skillet to very hot and add the coriander seeds, cardamom seeds, cinnamon sticks and heat about 30 seconds, tossing and shaking. You want it to get nice and reddish brown.  You are roasting the spices, and it's going to smell amazing.  Let the spices cool for ten minutes and then blend together into a powder in a coffee grinder.
4. In a large pot, heat the peanut or canola oil until smoking, and the potato cubes.  Cook stiring often until the potatoes turn brown, usually between 6-12 minutes.  Remove the potatoes to a bowl.
5. In the same pot, now cook the onion until it is good and golden brown, 4-10 minutes.  Remove the onions.
6. Remove the chicken from the marinade (reserve the marinade, you will need it later). In the same pot, brown the chicken thighs, about 3 minutes to a side.  
7. In the same pot, add the potatoes, onions, reserve marinade, other half of the coconut milk can, and the handful of chopped cilantro to the chicken.  Stir well.  Simmer on very low heat for 15-25 minutes, mixing every once in a while.
8. Serve immediately with hot rice.