This is one of the best curries I've ever eaten!
1 tablespoon sunflower, safflower, or other neutral oil
2 lbs of chicken, preferably breasts, cut into small 1-inch cubes
1 red onion, roughly chopped
2 green chillies, finely chopped
12 curry leaves
1 teaspoon turmeric
1 teaspoon fenugreek
1 teaspoon mustard seeds
1 teaspoon cardamom or 3 cardamom pods
1 teaspoon cumin
2 cinnamon sticks
2 cans coconut milk (full-fat)
1 lb potatoes, peeled and quartered
4 carrots, peeled and cut into ½-inch pieces
4 cups chicken broth
2 cups water
salt & pepper, to taste
- Separate the coconut cream from the coconut milk.
- Add oil to large pot over medium-high heat.
- Add the chicken and brown for a few minutes.
- Add the coconut cream and onion and cook until the onions sweat—about 5 minutes.
- Add the curry leaves, turmeric, fenugreek, mustard seeds, cardamom, cumin, and cinnamon.
- Let saute for 4–5 minutes or until the mustard seeds pop, then add the coconut milk.
- Add potatoes, carrots, chicken broth, and water.
- Bring to a boil, cover and reduce to simmer for about 20–25 minutes or until vegetables are fully cooked.
- Season with salt and pepper
- Serve with steamed red rice.
Always use cinnamon sticks, not ground cinnamon—Ceylon cinnamon from Sri Lanka is best. Curry powder is not a substitute for curry leaves. It is usually a combination of the spices that we add to the curry other than curry leaves (like turmeric, coriander, fenugreek). It’s best to use fresh leaves when possible. Sometimes you can find them frozen in Indian and Asian grocery stores, along with pandan leaf, which is optional, but adds an amazing and unique flavor. If you can’t find them at all, it is best to just omit them. It will still taste wonderful.
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