- coconut oil
- ½ teasponns mustard seeds
- ½ teaspoons cumin seeds
- 2 dried red chillis
- a pinch asafoetida powder
- 1 large oinion finely sliced
- 3 garlic cloves, minced
- 1 large bay leaf
- 1 teaspoon minced ginger root
- ¼ teaspoons ground turmeric
- 4 fresh curry leaves
- 1 large tomato, sliced
- 1 teaspoons red chili powder
- 1 pinch ground black pepper
- 1 ¼ pounds skinless, boneless chicken breasts, cut into large pieces
- ½ teaspoons ground coriander
- 1 cup coconut milk
- 1 teaspoon tamarind paste
- salt
- 1 pinch garam masala
- 1 cup of water or as needed (optional)
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- Heat coconut oil over medium-high heat in a large, deep pan. Stir in mustard seeds and cook until seeds have been sputtering for 20 seconds; add cumin seeds. Stir in red chile and asafoetida. Add onion and fry for 2 minutes. Add garlic, bay leaf, ginger, and turmeric powder and cook for 2 minutes more. Stir in tomato, curry leaves, chili powder, and black pepper and cook until onions are golden brown, 5 to 7 minutes.
- Add chicken to the pan and fry until almost cooked through, 8 to 10 minutes. Stir in coriander powder and mix well. Pour in coconut milk; bring to a boil. Add tamarind paste and salt; mix well. Add garam masala; reduce heat and let simmer, adding water as necessary, until curry reaches desired consistency and chicken is no longer pink in the center, about 10 minutes more.
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