Khoresh Maharaja (خورش مهاراجه) — Royal Coconut-Spiced Chicken Stew

• 800 gChicken thighs, boneless and skinless (cut into 6–8 cm pieces)
• 10 gFine sea salt (divided)
• 2 tspGround turmeric
• 2 tspGround coriander seeds
• 1 tspGround cumin
• 1 tspGround black pepper
• 3 tbspNeutral oil (such as sunflower or canola)
• 60 gFried onions (store-bought crispy fried onions, lightly crushed)
• 18 gFresh garlic (finely grated (about 6 cloves))
• 180 gRed bell pepper (cut into 2 cm strips)
• 180 gGreen bell pepper (cut into 2 cm strips)
• 30 gTomato paste (about 2 tbsp)
• 400 gCrushed tomatoes (canned)
• 60 gCoconut powder (unsweetened, finely ground)
• 20 gChickpea flour (about 2 tbsp, for thickening)
• 0.5 tspGround cardamom
• 0.25 tspCinnamon
• 8 gGranulated sugar (about 2 tsp, to balance acidity)
• 600 mlChicken stock (low-sodium preferred)
• 25 gFresh cilantro (leaves and tender stems, finely chopped)
• 12 gFresh mint (leaves, finely chopped)
• 15 mlFresh lime juice (about 1 tbsp)

Instructions

1. 1

   Season the chicken with 6 g of the salt, turmeric, ground coriander, cumin, and black pepper. Toss until evenly coated, then rest at room temperature for 20 minutes (or refrigerate up to 12 hours). Meanwhile, chop the herbs, grate the garlic, and slice the bell peppers to keep cooking fast and controlled.

2. 2

   Heat a heavy pot over medium-high heat for 2 minutes, then add the oil. Sear the chicken in a single layer for 3–4 minutes per side until lightly browned (work in batches if needed). Transfer to a plate; browning builds depth that helps the coconut sauce taste rich rather than flat.

3. 3

   Lower heat to medium. Add the fried onions and stir for 30–45 seconds to bloom their sweetness, then add the grated garlic and cook 45 seconds until fragrant. Add the bell peppers and sauté 6–8 minutes, stirring often, until softened and glossy but not mushy.

4. 4

   Push vegetables aside and add the tomato paste to the bare pot surface. Fry it for 2 minutes, stirring, until it darkens slightly. Stir in the crushed tomatoes, sugar, cardamom, and cinnamon. Simmer 5 minutes to reduce raw tomato flavor and create a concentrated, stew-ready base.

5. 5

   Whisk the coconut powder and chickpea flour with 150 ml of the chicken stock in a bowl until smooth and lump-free. Pour this slurry into the pot while stirring constantly. Add the remaining stock and bring to a gentle simmer; the sauce should look creamy and slightly thickened within 3–4 minutes.

6. 6

   Return the chicken and any juices to the pot. Reduce heat to low, cover, and simmer 35 minutes, stirring every 10 minutes to prevent sticking as the coconut thickens. Uncover and simmer 10–15 minutes more until the chicken is tender and the sauce coats a spoon; adjust with small splashes of stock if too thick.

7. 7

   Stir in the remaining 4 g salt (or to taste), then fold in the chopped cilantro and mint. Simmer 2 minutes to perfume the stew without dulling the herbs. Turn off heat, add lime juice, and rest covered for 10 minutes so the flavors round out and the sauce becomes velvety.