South Indian Chicken Curry

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Gather the ingredients.

Step 2

Set a small cast-iron frying skillet over medium-to-high heat for 2 to 3 minutes.

Step 3

Put the coriander seeds, black peppercorns, and fenugreek seeds in the skillet and dry-roast until slightly darker and fragrant. Remove the spices from the pan and cool.

Step 4

When cooled, grind the roasted spices to a fine powder in a clean, dry coffee or spice grinder. Reserve for later use.

Step 5

Prepare the Chicken

Step 6

Pour the oil into a wide pan and set on medium-high heat.

Step 7

When the ghee is hot, add in the black mustard seeds and the cinnamon stick.

Step 8

As soon as the mustard seeds start to splutter, add the chicken pieces in a single layer. Be careful of not overcrowding the pan.

Step 9

Brown the chicken pieces in as many batches as required. Set browned chicken aside.

Step 10

Using the same pan in which you cooked the chicken, sauté the onions and garlic on medium heat.

Step 11

Stir often until the onions are light brown.

Step 12

Add the ginger, 1/2 teaspoon of the turmeric, and tomatoes. Stir and cook until the tomatoes have turned soft and mushy.

Step 13

Reduce the heat and add the roasted spice mixture made earlier. Add the remaining 1/2 teaspoon of turmeric, the red chili powder, salt, and lemon juice. Stir well.

Step 14

Return the chicken to the pan, pour coconut milk onto the chicken, and bring to a boil.

Step 15

Cover, turn heat to low, and simmer for about 30 minutes, stirring every few minutes.

Step 16

Add the green chiles.

Step 17

Stir a few times, and when the thick coconut cream has warmed through, turn off the heat and serve.