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Milk Street Recipe
Indian Chicken and Cilantro Stew
For this multicooker version of chicken cafreal, a spicy green curry from the coastal Indian state of Goa, we make an aromatic cilantro puree and use half of it as a marinade for boneless chicken thighs and add the remaining half after cooking is complete so the flavors and color remain fresh and vibrant. Coconut milk tempers the mild heat of the jalapeños and gives the sauce richness and body. If you’re a fan of spiciness, leave the seeds in one or both of the chilies. We shred the chicken after cooking so each bite is deeply flavored. Serve the stew with basmati rice or warmed naan.
4
Servings
Tip
Don’t use chicken breasts in place of the thighs. Breast meat will end up overcooked and dry, and the dish will not be as flavorful.
FAST: 1 hour
Slow: 3¾ to 4¾ hours
30 minutes active
Ingredients
-
3
cups lightly packed fresh cilantro leaves and tender stems, roughly chopped, plus cilantro leaves, to serve
-
2
inch piece fresh ginger (about 1½ ounces), peeled and cut into 4 pieces
Directions
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