Ingredients
- 2 pounds chicken thighs cut into quarters
- 3 tablespoons coconut oil
- 1 teaspoon black mustard seeds
- 20 curry leaves
- 1 serrano pepper sliced (omit if you don’t want it spicy)
- 2 dried red chillies
- 1 large onion sliced
- 2 teaspoons minced ginger
- 5 teaspoons minced garlic
Spices
- 3 tablespoons coriander powder
- 1 tablespoon paprika or Kashmiri chili powder
- 1 tablespoon homemade meat masala
- 1 teaspoon turmeric
- 1 teaspoon fine sea salt
- ½ teaspoon black pepper
- 2 cups chopped tomatoes (approx 1 large tomato or 2 small/medium)
- 1 cup frozen coconut slices you can find this at your local Indian store
Instructions
- Add 2 tablespoons of coconut oil in dutch oven or heavy pot over medium heat. Once it melts, and add the mustard seeds. When the seeds start to pop, add curry leaves, serrano pepper and dried red chillies to pan and give everything a stir (You may need to shield for cover when the seeds pop!)
- Add sliced onions and saute for around 5 minutes, or until they turn golden brown.
- Reduce the heat to low, then add the ginger, garlic and mix well. Add another tablespoon of coconut oil and the spices and mix well.
- Add the chopped tomato and raise the heat to medium. Cook for 5 minutes, or until the tomatoes begin to cook down.
- Then add the chicken and coconut slices and mix well. Simmer for 20 minutes, or until cooked through. Stir occasionally.
Notes
Do not add any water, even if mixture seems super dry. When you add the chicken, the meat will release water.
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