Coconut Chicken Curry - Kerala Style
From merlioninvancouver 14 years ago
- 30 minutes to make
- Serves 4
Have you ever tasted this coconut chicken curry? This special dish is typically from Kerala - God’s Own country. So you can feel the variety while having this Curry chicken
Ingredients
- 1/4 cup whole unsalted cashews shopping list
- 1 whole chicken cut into small pieces shopping list
- 1/4 cup vegetable oil shopping list
- 1/4 tsp black mustard seeds shopping list
- 1/4 tsp cumin seeds (or cumin powder) shopping list
- 1/4 tsp ground coriander shopping list
- 1 1/2 Tbspn ground black pepper shopping list
- 1 tbsp meat curry powder shopping list
- 2-3 medium shallots, thinly sliced shopping list
- 1 tsp finely grated fresh ginger shopping list
- 1 garlic clove, minced shopping list
- 1 (14 ounce) can unsweetened coconut milk shopping list
- 2 tbsp chopped cilantro shopping list
- salt To Taste shopping list
How to make it
- Preheat the oven to 350 degrees F.
- Spread the cashews on a tray and bake/grill for 5 minutes, or until fragrant and lightly toasted. They should end up being golden brown.
- Transfer aside to cool.
- Lightly season the chicken with salt. and 1/2 of the ground black pepper
- In a large, deep skillet, heat 3 tablespoons of the oil until smoking.
- Add the chicken and cook over moderately high heat until golden brown, about 1 1/2 minutes per side.
- Transfer the chicken aside and reduce the heat to moderate.
- Add the remaining 1 tablespoon of oil to the skillet and heat until smoking.
- Add the mustard seeds and let it splutter (cover lid) until they stop popping.
- Add the cumin seeds (or powder), coriander and curry powder and remaining ground black pepper, and cook, stirring occasionally, until fragrant, about 1 minute.
- Add the onion, ginger and garlic, and cook until the onion softens, about 10 minutes
- If the mixture seems dry, add up to 1/4 cup of hot water to prevent sticking.
- Stir in the coconut milk and bring to a boil. Reduce the heat to low.
- Return the chicken to the skillet and simmer until cooked through, about 15 minutes.
- Transfer the coconut chicken curry to a bowl, sprinkle with the cilantro and cashews and serve.
The Rating
Reviewed by 5 people-
sounds delicious!!
pleclare
in Framingham loved it
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~HELLO~
~GREAT Recipe~
"5" FORK!!!!!
I will prepare soon with the HELP of a
Friend of mine that can find the
'Special Ingredients'!
~*~mjcmcook~*~
~Photo~FLAGGED!!!!!
mjcmcook
in Beach City loved it
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I agree with you there is a vast difference between curry powders, shop bought ones just doesn't do it therefore I have my curry powders mixed from scratch i.e. for fish, chicken and meats.... and keep it in the freezer compartment of the fridge to l...more
tinadc
in Cape Town loved it
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