from: Betty Crocker’s Indian Home Cooking by Raghavan Iyer
ingredients
2 medium baking potatoes
3 tablespoons vegetable oil
5 medium cloves garlic, finely chopped
1/2 cup freshly shredded coconut or 1/4 cup unsweetened shredded coconut
1 tablespoon coriander seed
1 or 2 fresh Thai, serrano or cayenne chilies
1/2 cup water
1 pound boneless, skinless chicken breasts, cut crosswise into 1/2-inch strips
2 medium tomatoes chopped (1 1/2 cups) or about 1 can of diced tomatoes
1 teaspoon salt
1 teaspoon Spicy Garam Masaala
1/4 teaspoon ground turmeric
2 tablespoons finely chopped fresh cilantro
method
Scrub potatoes; cut each potato lengthwise into 8 wedges. Heat 1 inch salted water in 10- to 12-inch skillet to boiling. Add potatoes; cover and heat to boiling. Reduce heat; simmer 15 minutes or until just tender. Drain; set aside.
Heat 1 tablespoon of the oil in wok or deep 12-inch skillet over medium-high heat. Add garlic; stir-fry 30-60 seconds or until golden brown. Stir in coconut, coriander seed and chilies. Cook 1 to 2 minutes, stirring constantly, until coconut is golden brown.
Place coconut mixture and water in blender. Cover and blend on medium speed until smooth; set aside.
Heat remaining 2 tablespoons oil in the same wok or skillet over medium-high heat. Cook chicken in oil 2 to 3 minutes, stirring occasionally, until chicken is golden brown.
Stir potatoes, coconut mixture and remaining ingredients except cilantro into chicken; reduce heat. Simmer uncovered 10-12 minutes, stirring occasionally, until chicken is no longer pink in the center. Sprinkle with cilantro.
