I think coconut milk is really the key ingredient in making a rich and creamy Indian curry. I had to sub with half & half when I made this though, since JG isn’t a big fan of coconut milk. Not as authentic, but still yum just the same.
Kerala-Style Chicken Curry
Yield: 4-6 servings
Prep time: 5 minutes
Cook time: 30 minutes
3 teaspoons olive oil, divided
1 pound boneless, skinless chicken thighs, diced 1-inch
5 garlic cloves, minced
1 1/2-inch ginger, grated
1 medium onion, chopped
1/2 teaspoon chili powder
3 teaspoon coriander powder
1/2 teaspoon turmeric powder
2 roma tomatoes, chopped
2 teaspoon garam masala
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon powder
2 medium potatoes, scrubbed clean and cubed
1 cup hot water
2 tablespoon sugar
3/4 cup half & half
salt & pepper, to taste
1. Heat a large sauté pan over medium-high heat and add two teaspoons of olive oil. Add the chicken thighs then season with salt and pepper. Cook until no longer pink, about 6 minutes. Transfer onto a plate and set aside.
2. In the same pan, add the remaining olive oil. Add the garlic, ginger, and 1/4 of the chopped onions. Cook until the onions become slightly golden, about 5 minutes.
3. Add the chili powder, coriander, and turmeric. Sauté for a minute then add the remaining onions and chopped tomatoes. Cook until pasty and becomes deep, dark brown, about 10 minutes.
4. Stir in the garam masala, ground cloves, and cinnamon powder. Cook for a minute.
5. Add the reserved chicken, cubed potatoes, and water. Bring to a gentle boil then simmer for 10 minutes, or until the potatoes become fork-tender.
6. Finish with sugar and half and half.
7. Serve with steamed white rice or warm buttered naan bread.
Recipe by Judy G