Cochin Coriander-Cumin Chicken for Passover

cooking.nytimes.com

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

Seeds from 4 cardamom pods or ½ teaspoon ground cardamom

5 to 6 cloves or ½ teaspoon ground cloves

5 to 6 peppercorns or ½ teaspoon ground black pepper

3 ½ tablespoons coriander seeds or 3 tablespoons ground coriander

1 1-to-2-inch cinnamon stick, broken into pieces, or 1 teaspoon ground cinnamon

½ teaspoon anise seeds

1 teaspoon cumin seeds or 1 teaspoon ground cumin

½ teaspoon ground nutmeg

½ teaspoon ground turmeric

½ teaspoon salt

2 tablespoons vegetable oil

3 large onions, cut into large chunks

3 pounds (9 to 12) boneless, skinless chicken thighs

3 tomatoes, peeled and roughly chopped, or 1 15-ounce can whole tomatoes

4 to 5 curry leaves (available in Indian or spice markets)

2 tablespoons white vinegar (see note)

1 2-inch piece fresh ginger

4 to 5 garlic cloves

1 cup cilantro leaves, chopped

½ cup mint leaves, chopped

2 to 3 (or to taste) serrano or other small fresh green chiles, stemmed, seeded and minced

Directions at cooking.nytimes.com

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