It is Christmas and everyone has a potluck to go to! My husband told me he had to take something for his work potluck and someone already took meatballs. Lol! So I figured I might as well just make a curry to go with the rice. Since it is his work party and his coworkers may not be used to spicy food, I made some changes to the typical kerala style Chicken in Coconut Curry. For those of you not familiar with Kerala, it is a state in India and that is where I am from.
The only heat factor I used was black pepper and I omitted green chilis completely. I also used chicken breast instead of the bone in chicken thighs. I had to make it boneless so it would be easy to eat for his friends at work. I also omitted curry leaves from this dish as well, since most people are not used to this herb/flavor. The spices I have mentioned here are easily available in any indian store and in some places, it is readily available in supermarkets too.
To achieve the authentic Kerala style Chicken in Coconut Curry, you will add green chillies and curry leaves with the tomatoes in this dish. We also use meat with the bone in as so much flavor comes from that. At the end some people choose to fry onions and more curry leaves as garnish. If you are new to Kerala cuisine then this dish would be an easy place to get started.
Preparation Time – 30 Minutes
Cook Time – 45 Minutes
Serves – 8 – 10
Chicken Breast – 2 1/2 Lbs, uncooked and cubed
Onions – 3 Medium, sliced
Garlic – 6 cloves minced
Ginger – 2 inches minced
Tomatoes – 3 small, diced
Potatoes – 3 small, cubed
Turmeric – 1/2 Teaspoon
Coriander powder – 3 Teaspoons
Garam Masala – 2 1/2 Teaspoons
Pepper – 1/2 Teaspoon
Paprika – 1/2 Teaspoon
Salt – 2 Teaspoons or to taste
Vegetable Oil – 4 Tablespoons
Coconut milk – 1 1/2 Cups
Water – 1 Cup
Cilantro – 1/4 cup, chopped
In a heavy bottomed pot heat the oil and add the sliced onions and a teaspoon of salt. Fry for a few minutes and then add your garlic. Continue to fry the onions and garlic till it is golden brown.
Add the powdered spices and stir for a few seconds. Careful not to burn them as it will turn your dish bitter. So just stir till its mixed and move to the next step quickly.
Add the tomatoes and ginger, mix well.
Cook the tomatoes and spice mix till it reduces to a paste and the oil starts to seperate. Sorry for the blurry picture, the steam was just not co-operating.
Add the chicken and mix well, cook for five minutes.
Add the potatoes and remaining salt and let the whole thing heat up and then reduce your heat to medium low and cook for about 25 minutes or until the potatoes start to soften. Add the cilantro after the meat and potatoes are cooked.
Add the coconut milk and water, let it come to a low boil. Reduce heat and simmer for five minutes. Taste for salt. Switch the heat off and let the curry sit for ten minutes, it will thicken as it sits.
I serve this with rice, chapatis, parathas and even just plain white bread! I love it and it screams comfort food to me. It is hearty, flavorful and has that creamy coconut taste. If you are looking to explore different cuisines, try this out! I am yet to meet someone who doesn’t like this. If you have any questions, let me know.