South Indian Chicken Coconut Curry
Yield: 4 servings
Ingredients:
2 tbsp coconut or olive oil
10 pc. garlic cloves
2 inch ginger nub (thumb size)
3 serrano chili
2 lbs chicken thigh, no skin/bone each thigh cut into 4 pieces
2 Roma tomatoes
2 medium red onion
1 tsp garam masala powder
2.5 cayenne or paprika powder
3 tsp coriander powder
½ tsp turmeric powder
1 tsp fennel powder
1 curry leaf stem
2 tbsp cilantro, chopped
2 tbsp mind, chopped
1-1.5 cups water
1 can coconut milk (Chaokoh)
Directions:
Place peppers, garlic and ginger in a blender and pulse to a semi paste but not completely smooth (should still be semi gritty and look more like fine mince).
Heat a large sauce pot with the 2 Tbsp coconut oil or olive oil on medium low heat and then add the garam masala powder, fennel powder, pepper paste, and curry leaf and cook till fragrant (about 1-2 minutes) but NOT so long that the herbs and spices begin to darken.
Cut your onion into small dice and cook till translucent (3-4 min), then add chili powder, turmeric, and coriander and continue to sauté for another minute.
Small dice your tomatoes and add them in with the onions and cook for two minutes, Season with salt at this point to your taste (about 1 Tbsp and pinch more).
Now add the chicken and cook for 5-7 minutes at medium to medium low heat, allowing it to caramelize slightly with all the other ingredients.
Add 1- 1 ½ cup water and bring it to a boil and cook for 10 minutes. At this point taste your curry and adjust seasoning as needed.
Add the coconut milk, mix well, then allow it to come to just a light boil and turn the heat off. To finish, add the cilantro and mint and serve warm with rice!
DIY Coconut Milk Recipe
Ingredients:
1 cup fresh frozen grated coconut
5 almonds
5 cashews
4 peppercorns
1/4 cup water
Directions:
Place all ingredients into a blender and blend to smoothie consistency.
Strain and press with hands and reserve some pulp to put into the curry for flavoring / thickening.