Coffee Cointreau Chicken

Coffee Cointreau Chicken

Coffee Cointreau Chicken is something you never tried before. Coffee and cointreau add an interesting twist to this South-Indian-inspired chicken curry.

 

January is the month to celebrate newness. It is the time for new beginnings. I am celebrating January my way. My January resolution is to create dishes with my own twist, and things which I never tried before. Well, I was thinking to cook with coffee in a savoury way for a long time. Then a few days back, it just happened. I just wanted to make a South-Indian-style chicken dish, not overladen with spices, but with a rich colour and comforting aroma. I chopped some onions, peeled a few garlic cloves, crushed some ginger and took out a handful of fresh curry leaves. I opened the jar of coffee and smelled the aroma. An idea flashed into my mind: let me cook the weekend chicken with coffee and surprise everyone at home with a completely new kind of chicken recipe! And that was it. “Coffee Cointreau Chicken” was there on my table for lunch. A brand new dish which everyone loved in my family. AN loved it so much that he asked me to cook the same dish for his office potluck next week. The kids licked the gravy with their tiny fingers and said, “Mommy, it’s yum!” My day was made. That’s why I love to experiment: it opens up so many possibilities with common kitchen ingredients. Who knew that coffee could give such richness in flavour and colour to a curry?

 2 Coffee Cointreau chicken 2.jpg

 

In order to infuse a good amount of colour, aroma and flavour of coffee into my chicken curry, I used instant coffee powder (Nescafe) for marination and later, added freshly brewed coffee into the gravy as well. In order to avoid bitterness, I added Cointreau, which also intensified the overall flavour of the curry with an orange undertone. Again, Cointreau is on the sweeter side: so adding chillies and pepper powder is something you shouldn’t avoid in this dish.

 

Riya in Coffee Cointreau chicken food photography.jpg

My little princess Ayontika managed to peep in, while her elder brother was busy with something else!

 

Coffee Cointreau Chicken

[This South-Indian-inspired fusion chicken curry recipe is a magical combination of coffee, Cointreau, mustard seeds, curry leaves and curry powder. I bet, once you try this recipe, you’ll not only continue to love drinking coffee, but also love eating it in your meals!]

Marination for Coffee Cointreau chicken.jpg

Chicken was marinated twice. Some coffee powder was rubbed-in at this stage.

 

Ingredients for marination:

Whole chicken legs with thighs (without skin): 5

Instant coffee powder (for marination): 1.5 tsp

Salt (for marination): 1 tsp

Ginger paste: 1 tsp

Garlic paste: 1 tsp

Curry powder: 1 tsp

Green chilli paste: ½ tsp

 

Ingredients for the gravy:

Rice bran oil: ¼ cup

Black mustard seeds: ½ tsp

Fresh curry leaves: around 25

Onions (thinly sliced): 3 cups

Freshly brewed instant coffee: 2.5 tsp dissolved in one small cup of hot water

Freshly ground black pepper powder: 1.5 tsp

Tomato ketchup: ½ cup

Cointreau: 100 ml

Warm water: 200 ml

Salt (for gravy): 1¼ tsp

Fresh green or red chillies

 

Method:

I poked the chicken with a fork, before marinating. The chicken was marinated twice. In the first-marination stage, I rubbed-in only the salt and instant coffee powder and let it stay for one hour. I added the rest of the marination ingredients to this chicken after one hour, and this is the second marination. I marinated for one more hour.

 1 frying onions for Coffee Cointreau chicken.jpg

 

For the gravy, heat a kadhai or a pan. Once the kadhai is hot, add the oil and heat it to the smoking point. Add the mustard seeds. Wait for a few seconds and then add the curry leaves. Add the onions before the curry leaves lose the green colour. Sauté for 5 min. Add the ginger and garlic pastes and the salt. Continue to sauté on a medium flame, until the onions are soft. This takes around 10 min.

 2 frying onions for Coffee Cointreau chicken.jpg

 

Add the marinated chicken and smear the onions well. Cook covered for 20 min, opening the lid after every 5 min and evaporating the liquid from the chicken, if any. Add the freshly brewed instant coffee and the pepper powder and cook for 5 min. Now add the ketchup. Mix well. Cook covered for 15 more minutes, opening the lid after every 5 min and evaporating the liquid that accumulated from the chicken.

 3 Coffee Cointreau chicken cooking 1.jpg

4 Coffee Cointreau chicken cooking 2 with ketchup.jpg

 

Add the Cointreau. Open the lid and cook uncovered till the Cointreau almost evaporates.

5 Coffee Cointreau chicken cooking 3 with cointreau.jpg

 

Add warm water. Stir well and add the chillies. Cover and let the curry come to a boil. Keep on boiling for 15 more minutes on a simmered flame. Serve with steamed rice, chapati or plain dosa.

6 Coffee Cointreau chicken cooking 4 with water.jpg

 

Coffee Cointreau Chicken

Coffee Cointreau Chicken

This South-Indian-inspired fusion chicken curry recipe is a magical combination of coffee, Cointreau, mustard seeds, curry leaves and curry powder. I bet, once you try this recipe, you’ll not only continue to love drinking coffee, but also love eating it in your meals!

Ingredients

  • Ingredients for marination:
  • Whole chicken legs with thighs (without skin): 5
  • Instant coffee powder (for marination): 1.5 tsp
  • Salt (for marination): 1 tsp
  • Ginger paste: 1 tsp
  • Garlic paste: 1 tsp
  • Curry powder: 1 tsp
  • Green chilli paste: ½ tsp
  • Ingredients for gravy:
  • Rice bran oil: ¼ cup
  • Black mustard seeds: ½ tsp
  • Fresh curry leaves: around 25
  • Onions (thinly sliced): 3 cups
  • Freshly brewed instant coffee: 2.5 tsp in one small cup of hot water
  • Freshly ground black pepper powder: 1.5 tsp
  • Tomato ketchup: ½ cup
  • Cointreau: 100 ml
  • Warm water: 200 ml
  • Salt (for gravy): 1¼ tsp
  • Fresh green or red chillies

Instructions

  1. I poked the chicken with a fork, before marinating. The chicken was marinated twice. In the first-marination stage, I rubbed-in only the salt and instant coffee powder and let it stay for one hour. I added the rest of the marination ingredients to this chicken after one hour, and this is the second marination. Marinate for one more hour.
  2. For the gravy, heat a kadhai or a pan. Once the kadhai is hot, add the oil and heat it to the smoking point. Add the mustard seeds. Wait for a few seconds and then add the curry leaves. Add the onions before the curry leaves lose the green colour. Sauté for 5 min. Add the ginger and garlic pastes and the salt. Continue to sauté on a medium flame, until the onions are soft. This takes around 10 min.
  3. Add the marinated chicken and smear the onions well. Cook covered for 20 min, opening the lid after every 5 min and evaporating the liquid from the chicken, if any. Add the freshly brewed instant coffee and the pepper powder and cook for 5 min. Now add the ketchup. Mix well. Cook covered for 15 more minutes, opening the lid after every 5 min and evaporating the liquid that accumulated from the chicken.
  4. Add the Cointreau. Open the lid and cook uncovered till the Cointreau almost evaporates. Add warm water. Stir well and add the chillies. Cover and let the curry come to a boil. Keep on boiling for 15 more minutes on a simmered flame. Serve with steamed rice, chapati or plain dosa.
http://www.cosmopolitancurrymania.com/coffee-cointreau-chicken/

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