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
Approximately 2lbs. chicken thighs, washed and diced (size based on your preference)
*I prefer using bone-in thighs with skin removed. I cut alongside the bone so you do not need to cut through the bone.
1 red onion sliced or diced
Garlic, finely chopped (I use 5-6 cloves)
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 tbsp coriander powder
2 tsp turmeric powder
3 tbsp. garam masala powder
1-2 tbsp. coconut oil (or oil of your choice)
1/2 to 1 14 oz. can full fat coconut milk – stir the can first to mix the water and milk evenly
1/3 bunch fresh cilantro leaves, chopped
In a pot, melt coconut oil and add mustard seeds. Cover with lid until mustard seeds have popped.
Add onion and sauté for at least 5 min. Then add the fresh green chilies, ginger, garlic, curry leaves. Sauté.
Add coriander powder, turmeric powder, garam masala. Sauté until fragrant and dark brown in color for 3-5 min.
Add cut chicken, stir until well-coated in spices and let cook for about 10 minutes without adding water yet.
I like a thicker gravy, so I rarely add extra water. However, you can add water to your liking to get the consistency you like for the curry.
Add Salt and black pepper to taste.
Optional: top with freshly chopped cilantro leaves!
Serve with rice, turmeric cauliflower rice, paratha, roti, paalappam, etc.!