Chicken Curry

Mama Menachery's Chicken Curry

Mama Menachery's Chicken Curry

Prep time: 50 minutes
Servings: 4-6

Ingredients:
  • 1½ lb. boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1-inch piece ginger, minced
  • 1 stalk curry leaves
  • 1 teaspoon salt
  • 1 tablespoon canola oil (or other neutral oil or ghee)
  • 2 teaspoons ground coriander
  • 1½ teaspoon paprika
  • 1 teaspoon Indian chili powder, or less according to spiciness preference (can substitute with ground cayenne pepper)
  • 1 teaspoon ground black pepper
  • ¼ teaspoon ground turmeric
  • 3 whole cloves
  • 3 whole cardamom pods
  • 1 tomato, chopped (or substitute with 15 oz. can diced tomato)
  • 1-13.5 oz. coconut milk (or less to taste)
Directions:

Stovetop Variation

  1. SEASON THE CHICKEN. To a large bowl, add chicken, onion, garlic, ginger, curry leaves and salt. Toss to combine and set aside while you gather and prep the remaining ingredients.
  2. BLOOM THE SPICES. Heat oil in a large skillet over medium-high heat. To the hot oil, add ground coriander, paprika, Indian chili powder, ground black pepper, ground turmeric, whole cloves and whole cardamom pods. Cook, stirring frequently until the spices are toasted and fragrant, about 30 seconds to 1 minute.
  3. COOK THE CHICKEN. Add the chicken mixture to the skillet and stir to incorporate. Cook, stirring occasionally, until the chicken is no longer pink, about 5-7 minutes.
  4. ADD TOMATO AND SIMMER. Add the chopped tomato to the skillet and stir to incorporate. Cook until the tomato begins to release its juices, about 2 minutes. Add 1/2 cup of water to the skillet and bring to a simmer, then reduce the heat to medium-low, cover, and cook for 15 minutes, or until the chicken is cooked through.
  5. ADD COCONUT MILK. Once the curry is done cooking, remove the cover and add the coconut milk. You can add the entire can for a creamier curry or just a couple splashes for a less creamy curry. Serve with rice and bread, such as chapati or naan.

Instant Pot Variation

  1. SEASON THE CHICKEN. To a large bowl, add chicken, onion, garlic, ginger, curry leaves and salt. Toss to combine and set aside while you gather and prep the remaining ingredients.
  2. BLOOM THE SPICES. Select the SAUTE function on your Instant Pot and heat the oil in the pot. To the hot oil, add ground coriander, paprika, Indian chili powder, ground black pepper, ground turmeric, whole cloves and whole cardamom pods. Cook, stirring frequently until the spices are toasted and fragrant, about 30 seconds to 1 minute.
  3. COOK THE CHICKEN. Add the chicken mixture to the pot and stir to incorporate. Cook, stirring occasionally, until the chicken is no longer pink, about 5-7 minutes.
  4. ADD TOMATO AND SIMMER. Add the chopped tomato to the skillet and stir to incorporate. Cook until the tomato begins to release its juices, about 2 minutes.
  5. COOK ON HIGH PRESSURE FOR 8 MINUTES. Select CANCEL to turn off the sauté function and secure the lid on the pot, making sure the pressure valve is in the closed position. Select PRESSURE COOK and set to cook on high pressure for 8 minutes. When the timer beeps, allow the Instant Pot to naturally release.
  6. ADD COCONUT MILK. Once the natural release is finished, remove the lid of the pot and add the coconut milk. You can add the entire can for a creamier curry or just a couple splashes for a less creamy curry. For a thicker curry, select the SAUTE function on your Instant Pot and allow the curry to simmer, stirring frequently, for about 10 minutes or until the liquid reaches your desired thickness. Serve with rice and bread, such as chapati or naan.
Notes:

If you're new to cooking with fresh curry leaves, you can find them at Indian grocery stores. You can also try growing a curry plant at home so you'll always have some on hand! The curry leaves add lots of great flavor to this dish, but if you aren't able to find them, don't let it stop you from trying this recipe! It's still super tasty without them.

Nutrition:

Per serving: 300 calories; 24 g protein; 21 g fat; 6 g carbohydrates; 1 g fiber; 520 mg sodium


Recipe source: https://recipes.doctoryum.org/en/recipes/mama-menachery-s-chicken-curry-55