Spicy Coconut Chicken with Crispy Curry Leaves

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of coconut oil in a large pan or Dutch oven over medium heat.

2. 2

   Add 1 teaspoon of mustard seeds, 1 teaspoon of cumin seeds, 0.5 teaspoon of fennel seeds, and 10 fresh curry leaves, then sauté for 30 seconds until fragrant.

3. 3

   Add 1 large thinly sliced red onion and 2 slit green chilies to the pan and cook for 5-7 minutes until the onion turns golden brown and translucent.

4. 4

   Stir in 1 tablespoon of ginger-garlic paste, 1 teaspoon of turmeric powder, 2 teaspoons of coriander powder, and 1 teaspoon of red chili powder, cooking for 2 minutes until aromatic.

5. 5

   Add 500 grams of chicken pieces and 1 cup of chopped fresh tomatoes to the pan, stirring well to coat the chicken with the spices and cooking for 5 minutes until the chicken is lightly browned.

6. 6

   Pour in 400 ml of full-fat coconut milk, add salt to taste, bring the mixture to a gentle simmer, then cover and cook for 15-20 minutes until the chicken is cooked through and tender.

7. 7

   Uncover the pan, stir in 1 teaspoon of garam masala, and cook for an additional 5 minutes to thicken the sauce slightly.

8. 8

   Garnish the curry with the remaining 5-10 fresh curry leaves, fried until crispy, and a sprinkle of chopped fresh cilantro before serving.