This is a pretty quick curry to throw together that combines traditional "curry" powder with the sweetness of coconut milk.
South Indian Coconut Chicken Curry
(from here)
1 lb, boneless, skinless chicken breast
3 tablespoons oil
3 cardamom pods
1 teaspoon fennel seeds
1/4 teaspoon ground cinnamon
1/2 teaspoon cumin seeds
2 medium onions, diced
1 teaspoon garlic minced
1 teaspoon ginger, minced
4 Roma tomatoes, diced
1/2 teaspoon turmeric
1 tablespoon curry powder
1 tablespoon garam masala
14.5 oz can coconut milk
1/4 cup dried coconut
1 tablespoon tomato paste
3 tablespoons oil
3 cardamom pods
1 teaspoon fennel seeds
1/4 teaspoon ground cinnamon
1/2 teaspoon cumin seeds
2 medium onions, diced
1 teaspoon garlic minced
1 teaspoon ginger, minced
4 Roma tomatoes, diced
1/2 teaspoon turmeric
1 tablespoon curry powder
1 tablespoon garam masala
14.5 oz can coconut milk
1/4 cup dried coconut
1 tablespoon tomato paste
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Begin by prepping the onions, tomatoes, ginger and garlic.
Onions |
Tomatoes |
Ginger/garlic |
==
Begin by heating the oil in a large pan over medium heat.
Add the cardamom pods, 1 teaspoon fennel seeds, 1/4 teaspoon ground cinnamon, and 1/2 teaspoon cumin seeds.
Cook until the seeds pop and give off a strong smell. Less than 60 seconds.
Add the onions to the pan and stir well to combine.
Cook for 5 minutes or until they have softened considerably.
Add the ginger and garlic.
Cook for 1 minutes, stirring constantly.
Add the tomatoes.
Cook for 3-5 minutes or until they begin to break down a bit.
Toss in the chicken, 1/2 teaspoon turmeric, 1 tablespoon curry powder, and 1 tablespoon garam masala.
My chicken was straight from the freezer. It's ok, we need to let this simmer a while anyway, so it'll be plenty of time for the chicken to cook.
Pour in the can of coconut milk.
Give everything a stir and let simmer for about 15 minutes.
After 15 minutes, add the coconut and give it a stir.
Finally, add the tomato paste.
Let this simmer for about 20 minutes or until it tightens up to a nice, sauce-like consistency.
I let mine go for about a half hour and broke up the chicken into bite sized chunks with a spatula, right in the pan.
==
Serve with basmati rice and some Indian flat bread.
Overall this was a pretty good dish. Different than a lot of the other Indian food I've cooked in the past, but still very good.
Serve with basmati rice and some Indian flat bread.
Overall this was a pretty good dish. Different than a lot of the other Indian food I've cooked in the past, but still very good.
Enjoy!
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