Chai Pani’s Malabar Chicken Curry
If you want to add more gluten free, dairy free, and whole 30 recipes to your repertoire, Chai Pani’s Malabar Chicken Curry might be a recipe you should try.
- Servings: 4
- Total cooking time:
Ingredients:
- 2 pounds chicken breast, cut into bite-size pieces
- 3 smalls dried red chiles (cayenne, bird)
- 1 teaspoon chili powder
- 1/2 cup chopped cilantro (leaves and/or stems)
- 15 curry leaves, finely chopped
- 1/2 teaspoon fenugreek seeds
- 1 teaspoon ginger
- 1/4 tsp. ground coriander
- 2 tablespoons fresh lime juice
- 1 teaspoon mustard seeds
- 4 cups chopped red onion (2 large onions)
- 1/2 teaspoon salt
- 3 cups chopped tomatoes
- 1 teaspoon turmeric
- 1 cup unsweetened coconut milk
- 1/2 cup vegetable oil+ 1 Tb
Instructions:
- Pour cup oil in a large sauce pot over medium heat. When the oil is hot, add the mustard seeds, fenugreek seeds, curry leaves, and red chiles.Saut for 1-2 minutes, then add the ginger and onions. Reduce the heat to medium-low and allow the onions to brown until they are dark and soft enough the smash with a spatulaabout 25-30 minutes.
- Add the chili powder, coriander, turmeric, and cilantromix together.Raise the heat back to medium and add the tomatoes, salt, and lime juice. Simmer, stirring occasionally, until the tomatoes have disintegrated and the oil separates out15-20 minutes.
- Add cup of water and 1 cup coconut milk. Bring to a boil, then turn down the heat.In a separate skillet, heat 1 Tb. of oil over high.
- Add the chicken to the skillet and brown on all sides, leaving the centers pink2-4 minutes.
- Add the chicken to the curry and simmer 5-7 minutes until the chicken has cooked through.
- Serve over basmati rice.
