Coconut Curry Chicken
The coconut milk provides a nice balance to the red chilies.
Serves: 4Hands-on: 20 minutesTotal: 3 hours 50 minutesDifficulty: Easy
- 1 Serrano green chilies
- 1 tsp. peeled fresh ginger
- 1 clove garlic
- ½ tsp. cumin seeds
- ½ tsp. coriander seeds
- 3 Tbsp. coconut oil
- 8 curry leaves
- 1 medium red onion, finely chopped
- 3 dried red chilies, roughly pounded
- ½ tsp. turmeric powder
- Salt, to taste
- 1½ lbs. boneless, skinless chicken, cubed
- Water, as needed
- 1 cup full fat canned coconut milk
- Seed and stem the Serrano pepper and place in a mortar. Add the ginger and garlic and pound with a pestle until a paste forms. Set aside.
- In a small skillet over medium heat, cumin seeds, and coriander seeds. When the spices release their aroma, about 3 minutes, remove from heat and let cool. Set aside.
- In a large skillet, heat the coconut oil over medium heat. Add the curry leaves and the onions; sauté for about 1 minute. Add the Serrano pepper-garlic paste and dried red chilies. Sauté over medium heat until the onions are well browned and the oil begins to separate from the sides of the onion mixture, about 8 minutes.
- Add the cumin, coriander seeds, turmeric powder, and salt; sauté for 1 minute.
- Add the chicken, mix well and transfer into a 3–4-quart slow cooker. You can add up to ¼ cup of water if the ground spices don’t incorporate as well as you’d like, although not necessary.
- Cover and cook on high for 2–3 hours, or on low for 4–6 hours, or until the chicken is cooked through.
- During the last 30 minutes, add the coconut milk and simmer. Serve hot.