Mom’s Recipes: Coconut Curry Chicken

Well that was a hiatus and a half. Sorry about that…life duties, you know? I finally had a week in which I could breathe a bit…so I decided to start overhauling and organizing and minimizing my entire house and possessions lol. That’s still a work in progress, but I’m so glad I finally got around to Marie Kondo’s book. But that’s for another post!

I have been meaning to post this recipe for nearly two months. I made it again tonight, so I figured it’s about time. It’s one of my all-time favorites and so easy, yummy, and healthy! So without further ado…

Coconut Curry Chicken

Ingredients:
Approximately 2lbs. chicken thighs, washed and diced (size based on your preference)
*I prefer using bone-in thighs. You need a good butcher knife to chop through the bones, but it is worth it for the flavor and tenderness.

1 large onion sliced (about 140g)

Garlic, finely chopped (about 15-20g)

1 inch ginger, finely chopped

1-3 fresh green chilies, chopped (with seeds for more heat)

Mustard seeds, about 1 tbsp

4-5 curry leaves

2 tsp. coriander powder

1/2 tsp turmeric powder

2 tbsp. garam masala powder

1-2 tbsp. coconut oil (or oil of your choice)

1/2 can full fat coconut milk – stir the can first to mix the water and milk evenly

Directions:
In a pot, melt coconut oil and add mustard seeds. Cover with lid until mustard seeds have popped.

Add onion, fresh green chilies, ginger, garlic, curry leaves. Sauté until onions translucent.

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Add coriander powder, turmeric powder, garam masala. Sauté until fragrant and dark brown in color.

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Add cut chicken, stir until well-coated in spices and let cook for about 10 minutes.

Add water to just cover the chicken and bring to a boil until chicken is fully cooked.

Turn to low heat and add coconut milk . Allow coconut milk to simply mix in and heat. Do not allow the coconut milk to boil.

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Salt to taste.

Serve with rice, turmeric cauliflower rice, paratha, roti, paalappam, etc.!

 

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