South Indian (Kerala) Chicken Curry

• Step A
• teaspoons coriander powder↗1 1⁄2
• teaspoon chili powder↗1
• teaspoon turmeric powder↗1⁄2
• teaspoon pepper↗1⁄8
• Step B
• cup oil (I like canola)1⁄4
• teaspoon mustard seeds1⁄2
• cup onion, cut in thin long slices↗1⁄2
• garlic cloves or 5 teaspoons chopped garlic↗5
• teaspoons gingerroot, thin slices or 2 teaspoons crushed gingerroot2
• green chilies, slit at one end↗4
• curry leaves↗4 -5
• medium tomatoes, cubed↗1
• Step C
• teaspoon vinegar↗1
• kg skinless chicken, with bone cut up in pieces↗1
• teaspoon salt (to taste)↗1⁄2
• cup coconut milk↗1
• cup water (or alternatively use 2/3 cup of coconut powder & 1 1/2 cup of water)↗1⁄2
• medium potatoes, washed, peeled & cubed↗2
• teaspoons tomato paste↗3
• chopped fresh coriander, for garnish (optional)

Step-by-step instructions

1. 1

   Heat oil in a deep pan.

2. 2

   Mix/Grind coriander, chili, turmeric and pepper together in a bowl - set aside.("A").

3. 3

   Fry mustard in hot oil and sauté onion, garlic, ginger, chili and curry leaves ("B") till onions are golden.

4. 4

   Once done - remove onion mixture from oil to another frying pan & add tomatoes and keep over low heat till tomatoes dissolve from their skins.

5. 5

   Meanwhile in the deep pan, add chicken, vinegar, salt, and spice mixture ("A") - stir for a few minutes . Mix coconut milk & water and add. Cover the pan with lid & cook over med-low heat ("C").

6. 6

   When the meat is cooked through, add the potatoes. Once the potatoes are half-cooked (about 15 minutes), stir in the tomato-onion mixture from "B" and add the tomato paste.

7. 7

   Leave uncovered & stir once in awhile. When the potatoes are cooked through & the curry thickens, remove from heat & garnish with chopped coriander & enjoy with jasmine or basmati rice!