Kerala Coconut Chicken Curry

Ingredients

• Boneless chicken thighs: 800g
• Onions, finely sliced: 2
• Garlic, made into a paste: 3 cloves
• Fresh ginger, made into a paste: 3cm
• Tomatoes, crushed: 2-3
• Coconut milk: 400ml
• Coconut oil (or neutral oil): 2 tablespoons
• Mustard seeds: 1 teaspoon
• Fresh curry leaves: 15-20
• Turmeric: 1 teaspoon
• Ground coriander: 2 teaspoons
• Kashmiri chili powder: 1-2 teaspoons
• Kerala black pepper, freshly ground: 1 teaspoon
• Salt

Steps

1. Heat the oil, let the mustard seeds pop, then add the curry leaves and let sizzle for 30 seconds.
2. Add the onions and cook until golden, 8 to 10 minutes.
3. Add the garlic and ginger, then the dry spices, and cook for 1 minute, stirring.
4. Add the tomatoes and cook until the oil separates from the sauce.
5. Add the chicken and sear for a few minutes.
6. Pour in the coconut milk and simmer uncovered for 20 minutes, until the sauce thickens.
7. Off the heat, add the freshly ground Kerala black pepper.
8. Garnish with fresh curry leaves before serving.