This is a typical curry from the south of India, in that it’s spicy and it uses coconut as one of its ingredients. It can be made as a vegetarian dish, which is also very common in the south. Adjust the heat based upon the number and strength of chilies you choose.
Ingredients
2 lb. Boneless chicken breast, cut into 21/2 inch pieces
1/3 cup vegetable oil
3 Tbsp. Ghee or butter
2 Medium Onions, sliced thin
6 cloves of garlic, mashed and then minced fine
2 inch fresh ginger, mashed and minced
3 fresh green chilies, minced
1 Tbsp. ground coriander
2 tsp. ground cardamom
3 tsp. ground turmeric
1 tsp. ground cumin
2 tsp. cayenne pepper
2 bay leaves
1 tsp. cinnamon
¼ tsp freshly ground nutmeg
1/2 tsp ground cloves
½ Tbsp. salt
1 Tbsp. sugar
Freshly ground black pepper to taste
1 cup sweetened shredded coconut
1 cup water
Heat oil and ghee over medium heat and add garlic, onions, ginger, fresh chilies and sauté until well caramelized. Then add spices and sauté until the spices have lost their raw smell.
Now add the chicken pieces, and lightly sauté them as you coat them thoroughly with the spice mixture. Then add the water and bring back to a soft boil. Simmer uncovered for 15 minutes and then add coconut and continue cooking until the oil separates. Usually, about 15 additional minutes. If the mixture starts to dry out, add little bit more water and continue cooking.
Serve over basmati rice with Indian pickles or relish of choice.
Hint: To make this as a vegetarian dish, you may substitute sweet potatoes or cashews
The Louisville Chef 