Chicken Curry (Mom-inspired)

chicken coconut curry

INGREDIENTS:

  • 1 whole chicken (chopped into preferred curry-sized pieces, also can use boneless/skinless chicken)

  • 1 large Yellow Onion (sliced)

  • 3 tbsp Ginger and Garlic paste

  • 2 Serrano peppers (chopped)

  • 2 Roma Tomatoes (cubed)

  • 1 1/2 tsp Cumin

  • 1 1/2 tsp Cardamom

  • 1/2 tsp Cinnamon

  • 1/2 tsp Clove

  • 3 tsp Turmeric

  • 1 1/2 tsp Black Pepper

  • 1 tsp Fenugreek

  • 1 tsp Coriander

  • 1/4 tsp Nutmeg

  • 3/4 cup Coconut Cream

  • 1 tsp Cayenne Pepper

  • 1/4 cup water (or as preferred)

  • 2 tsp Coconut Oil

  • Cilantro leaves (as needed)

chicken coconut curry

INSTRUCTIONS:

  1. Heat coconut oil in a pot, add onions and salt, and fry medium to high heat until light brown. Add ginger garlic paste and all powdered spices. Saute until all are cooked.

  2. Add tomatoes and mix. Let the tomato cook half way.

  3. Add chicken, coconut milk, and serrano peppers. Mix well. Cover and let the chicken cook in medium to low heat. Add water as needed.

  4. If the curry is too watery, let it simmer on high without the lid. Stir continuously until the preferred consistency is acquired. Adjust salt as needed. Garnish with chopped cilantro. Serve with rice, parotta, or quinoa.

Vegetarian alternative - This curry is great with potatoes, mushrooms, and even paneer.

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