Mom’s Coconut Chicken Curry

 

Kerala Coconut Chicken Curry

 

INGREDIENTS

  • 1 ½ pounds boneless, skinless chicken thighs, cut into quarters

  • 2 tablespoons coconut or canola oil

  • 1 teaspoon mustard seeds

  • 1 onion, diced

  • 2-3 stems of curry leaves

  • 2 tablespoons minced ginger

  • 2 tablespoons minced garlic

  • 1 medium tomato, diced

  • 1 cup cilantro, chopped

  • ½ of a 13.5 ounce can full-fat coconut milk (you can add the whole can if you like it creamier)

SPICES

  • 2 teaspoon coriander powder

  • 2 teaspoon garam masala* or  meat masala

  •  2 teaspoon paprika

  • ½ teaspoon black pepper

  • 1 teaspoon salt

  •  ½ teaspoon turmeric

  • 1/2 teaspoon cayenne – more or less depending on how spicy you like it

  •  1/8 teaspoon Asafoetida powder

GARNISH

  • 2 tablespoons canola oil

  • 1 teaspoon mustard seeds

  • ½ onion, chopped

  • ½ cup finely chopped cilantro  

DIRECTIONS

  1. Heat oil over medium heat and add mustard seeds. 

  2. When mustard seeds start to pop add onions and sauté. After about 7 minutes add curry leaves, ginger, garlic, tomatoes, cilantro and all the spices. Let this mixture cook down for 15 minutes. 

  3. Take half of this mixture and blend with 3 tablespoons of water in a blender to make a masala paste. Add this back to the pot and let it simmer on low for 10 mins till it becomes deep in color. 

  4. Add chicken to the pot and stir making sure the masala coats all the meat. 

  5. Cover & cook on medium low for 30 mins stirring occasionally to prevent sticking. 

  6. Add coconut milk and cook for another 15 mins. 

  7. While the chicken is cooking, in a separate pan, heat oil for the garnish. 

  8. Add mustard seeds. When they start to pop add onions to the pan. Cook on medium low for 10 mins or until onions start to caramelize. Add cilantro to the mixture and cook for an additional 5 mins. 

  9. Add the garnish to the chicken curry when it's done cooking and serve with rice or naan.

*Note: Using garam masala instead of meat masala will change the flavor of the curry, but it will still work.