Here is a creamy, coconut-enriched chicken curry that takes me back to the balmy southwest breezes of Kerala’s palm-lined coast. Serve with Plain Jasmine Rice and a green vegetable.
Recipe information
Yield
serves 4
Ingredients
Preparation
Put the oil into a wide pan and set over medium-high heat. When hot, put in the cumin and mustard seeds. As soon as the mustard seeds begin to pop, a matter of seconds, add the onions. Stir and fry until the onions have browned lightly. Add the ginger, garlic, chicken, cayenne, paprika, salt, and curry leaves. Stir for a minute. Add 1 cup water and bring to a simmer. Cover, lower heat, and simmer gently for 25 minutes, stirring now and then. Boil down most of the liquid. Add the coconut milk and, if using, float the whole bird’s-eye chilies on top, and cook, stirring on medium-high heat for a minute.
