Kerala-Style Chicken Curry

Name: Kerala-Style Chicken Curry
Ingredients: 3 tablespoons olive or canola oil; 1/2 teaspoon whole cumin seeds; 1/2 teaspoon whole brown mustard seeds; One 5-ounce onion, cut in half lengthways and then crossways into fine half rings; 2 teaspoons finely grated peeled fresh ginger; 4 cloves garlic, chopped finely; 2 1/2 pounds chicken parts, skinned; 1/2 teaspoon cayenne pepper, or more, if desired; 1 tablespoon bright red paprika; 1 teaspoon salt; 1520 fresh curry leaves, if available, or 8 fresh basil leaves, torn up; 1 cup coconut milk from a well-shaken can; 3 or 4 whole birds-eye chilies (optional)

13 ingredients

10 steps

Ingredients

3 tablespoons olive or canola oil
1/2 teaspoon whole cumin seeds
1/2 teaspoon whole brown mustard seeds
One 5-ounce onion, cut in half lengthways and then crossways into fine half rings
2 teaspoons finely grated peeled fresh ginger
4 cloves garlic, chopped finely
2 1/2 pounds chicken parts, skinned
1/2 teaspoon cayenne pepper, or more, if desired
1 tablespoon bright red paprika
1 teaspoon salt
1520 fresh curry leaves, if available, or 8 fresh basil leaves, torn up
1 cup coconut milk from a well-shaken can
3 or 4 whole birds-eye chilies (optional)

Directions

1

Put the oil into a wide pan and set over medium-high heat.
2

When hot, put in the cumin and mustard seeds.
3

As soon as the mustard seeds begin to pop, a matter of seconds, add the onions.
4

Stir and fry until the onions have browned lightly.
5

Add the ginger, garlic, chicken, cayenne, paprika, salt, and curry leaves.
6

Stir for a minute.
7

Add 1 cup water and bring to a simmer.
8

Cover, lower heat, and simmer gently for 25 minutes, stirring now and then.
9

Boil down most of the liquid.
10

Add the coconut milk and, if using, float the whole birds-eye chilies on top, and cook, stirring on medium-high heat for a minute.