Pineapple & Sweet Potato Madras Curried chicken

first make your own madras curry powder- (I made a huge typing error at first and omitted several spices when I wrote down the recipe, which I have now corrected)

Ingredients-


8 tbsp coriander seeds
6 tbsp cumin seeds
4 tbsp ground cinnamon
1 tbsp mustard seeds
1 tbsp whole cloves
2 tbsp tumeric
1 tbsp fennel seed
8 tbsp peppercorns
1 tbsp ground nutmeg
2 tbsp ground cardamom
2 tbsp ground ginger (powder not fresh)
1 tbsp ground cayenne pepper

Directions:

1. In a dry skillet over very low heat, place the coriander, cumin, mustard & fennel seeds. Roast the seeds gently, shaking the pan occasionally, until they begin to pop. Add the cinnamon, peppercorns, nutmeg, cloves, cardamom, turmeric, ginger & cayenne pepper.

2. Continue to heat & stir gently until the mixture is quite hot but not burnt. Grind in a mortar & pestle to a fine powder. Pour into a clean, dry jar, seal, & let cool before using.

Next- make your delicious curry!

Pineapple & Sweet Potato Madras Curried Chicken

Ingredients:

1 1/2 Tbsp Madras curry powder
1 tsp. tumeric
1 1/2 tsp. cayenne pepper
1 tsp. ground ginger
4 large chicken legs, skin on, thighs & drumsticks separated
4 Tbsp olive oil
1 pineapple, peeled, cored & cut into 1 inch cubes
4 cloves garlic, pressed
1/2 cup coconut flakes
1/2 cup pineapple juice
2 cans (400 Ml each) coconut milk
1 cup gluten free chicken broth
1 cinnamon stick
2 medium sweet potatoes, peeled & cut into 1/2 inch cubes
1 bunch cilantro, roughly chopped
salt and pepper to taste

Directions:

1. Combine the spices in a small bowl, in a shallow container, coat the chicken with 2 Tbsp of olive oil & 1/2 the spices, & salt & pepper. Marinate, covered, for 2 hours in fridge.

2. Preheat oven to °325F. Warm the remaining olive oil in a dutch oven over medium heat. Add the legs & thighs in a single layer (batch if required). Brown on both sides, remove & set aside.

3. Saute the pineapple, garlic & 2/3 of the coconut. Stirring frequently until brown (about 4 minutes).

4. Add the pineapple juice, coconut milk, chicken stock, cinnamon stick, remaining spices & sweet potatoes. Stir to combine. Arrange the chicken evenly on top. Bring to a simmer, remove from heat & transfer to oven, uncovered. Cook for 45 minutes, basting the chicken with the liquids a couple of times.

5. Remove the cinnamon stick before serving, adjust salt and pepper to taste. Serve on top of curried jasmine rice. Garnish with cilantro & coconut flakes.


Curried Jasmine rice-

follow cooking instructions for jasmine rice but add 1 tsp. madras curry powder to water.