CHICKEN COCONUT CURRY
Coconuts are integral to South Indian cuisine. They are used in many ingenious ways, for instance, coconut milk can be a creamy base for savory curries or decadent desserts, or grated, dried coconut can crisp fry vegetables and snacks, and sometimes slender slivers of fresh, tender coconut can be the subtlest of embellishments to finish a dish of food.
This curry draws on South Indian roots with its blended masala and coconut. What I particularly like is its creaminess juxtaposed with the micro snaps of mustard seeds. Enjoy!
INGREDIENTS
1 chicken or about 3 1/2 lbs of chicken pieces
Masala
2 Tbsp ginger garlic paste
1 tsp red chili powder
1 tsp turmeric
1 Tbsp coriander powder
1 Tbsp cumin powder
1 medium onion finely diced
the rest
2 Tbsp coconut oil
1 1/2 tsp mustard seeds
12 curry leaves
2 dry red chili peppers
2 medium tomatoes small diced
1/2 tsp tamarind paste optional
1 can thick coconut milk (13 oz)
3/4 tsp salt
DIRECTIONS
Blend all the masala spice powders, diced onions and the ginger garlic paste with a few tablespoons of water to make a paste and set aside. This is the masala.
Heat the oil in a deep bottomed pan on medium high and add the mustard seeds. Cover.
When the mustard seeds start popping add the curry leaves and red chilies to the pan and saute for just a few seconds. (I usually turn off the heat when the mustard seeds start popping).
Add the spice and onion masala and cook, stirring, for about 10 minutes on low medium heat.
Stir often to prevent it burning.
Next, add the tomatoes and tamarind paste and saute till the tomatoes break down the and oil glistens at the edges of the mixture.
Now add the chicken and cook for 4 minutes, turning the pieces to coat with the masala.
Pour in the coconut milk.
Add salt.
Bring the curry to a gentle boil. Lower the heat, cover and simmer for about 10 minutes till the chicken is done and the oil drifts on top.
Garnish with a few cilantro leaves, stir and it is done!
Enjoy!
Comments
Post a Comment