A savory coconut curry side dish with chicken and potatoes is the perfect accompaniment to warm Paal Appam or rice. The coconut flavor in this silky curry takes me back to the authentic flavors of Kerala. This curry is also a way to make chicken curry without a pre prepared store bought masala packet. If you have individual spices on hand, this is the perfect recipe to put those to use and cook a delicious, comforting curry!
Ingredients:
2-3 lb. boneless, skinless chicken thighs
1 ½ Tbsp garam masala
¼ tsp chili powder
¼ tsp turmeric powder
½ tsp cumin powder
½ tsp paprika
1 Tbsp coriander powder
1 tsp mustard seeds
2 tsp salt
1 tsp black pepper
2 Tbsp mild curry paste
14 oz can of full fat coconut milk
3 small potatoes, cubed
2 tomatoes, chopped
1 large red onion, chopped
1 Tbsp chopped ginger
1 ½ Tbsp chopped garlic
1 sprig of fresh curry leaves
1 green chili, sliced
1 cinnamon stick
1 cup of water (optional)
Olive oil (enough to coat the bottom of pot)
Recipe:
1. Add olive oil to a large dutch oven or heavy bottom pot and heat the oil to medium-high heat. Add mustard seeds and cinnamon stick, so that the mustard seeds can pop. Cover with the lid so that seeds are contained inside the pot.
2. Add onions, curry leaves, ginger, green chili, and garlic. Sautee these ingredients until onions are translucent and ingredients are softened.
3. Add the spice powders and mix until the raw spice smell dissipates and blends into the onion mixture uniformly. Mix the curry paste into this onion mixture, as well, thoroughly.
4. Add the choppped tomatoes and sautee until the tomatoes break down. Add the cubed potatoes, next, and combined into the onion-tomato mixture.
5. Slowly add the chicken thighs and thoroughly combine so that the chicken is coated with the spice flavors and the onion-tomato mixture. Add the coconut milk and water, if need be, and mix completely. Generously season with salt and black pepper to balance the flavors after adding the potatoes.
6. Cover the pot and cook chicken curry with potatoes for approximately 45 minutes. Stir occasionally in between. If the consistency of the curry is too watery, place the lid ajar onto the pot and cook the curry further for 15 more minutes. Lower and adjust the heat level if need be to achieve the desired curry consistency. The addition of water is optional and depends on how much water is released by the chicken thighs.
7. Once the chicken curry is cooked through, turn off the heat and move the pot to a section of the stovetop that is cooler. As the curry sits, it will thicken and develop more flavor.
Enjoy!! Serve warm, with bread or flatbread of choice, Appams, rice, sides etc. The spice blend in this recipe can be used for regular chicken curry even if the coconut milk is omitted.
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