Hot and Spicy Morels and Chicken in Coconut Milk
It's March and the beginning of our lower-elevation morel season. This dish is delicious when made one day ahead and reheated.
by Shea Moss
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Morchella snyderi. © forage_cali (CC-BY-NC) (from inaturalist.org, obs. 212796047)
Method
Reconstitute morels in 2 quarts of water for 2 hours.
Drain morels well, reserving liquid for future use.
Melt the margarine in a shallow dutch oven, then sauté the morels for 5 minutes in the margarine.
Remove morels and reserve.
Add the vegetable oil to the pan and sprinkle in the turmeric.
Brown the chicken in the pan, then remove and reserve.
To the pan, add the chopped onion, bay leaves, cardamom, cinnamon sticks, clove, and sauté for two minutes, stirring.
Add the salsa, salt, cayenne, and garam masala, and cook another minute.
Add the coconut milk, and bring the mixture to a boil. Add salt if desired.
Add back the chicken and morels, then add the raisins.
Cover and place in the oven for one hour, or until the meat is tender. Serve hot.
Recipe contributed:
March
1993
This dish goes well with steamed rice.
Objective:
Main course
Total Time:
About 4 hours
Yield:
Serves 6
Suggested Mushrooms:
- Morel (Morchella sp.)
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Ingredients
1 cube margerine
1 1/2 qts. (6 Cups) dried morels
3 Tbsp. vegetable oil
3/4 tsp. ground turmeric
3 lbs. frying chicken, cut into small serving pieces
1 tsp. salt
1 med. red onion
2 fresh bay leaves
2/3 tsp. crushed cardamom
2 med. cinnamon sticks
1/4 tsp. cloves
1/2 Cup hot salsa
1 tsp. mild cayenne pepper
3/4 tsp. garam masala
2 Cups coconut milk, unsweetened
1/4 cup raisins
Water
Dutch oven