Kozhierchi curry
A subtly sweet Kerala style chicken curry and cashews.
Ingredients
- 2 lb. (1 kg) boned, skinned chicken, cut into cubes
- 1 ½ cup coconut milk
- salt
- juice of one lime
- 2 Tbsp Poultry Masala
- 1 tsp Garam Masala
Tarka
- 2 Tbsp coconut oil (or vegetable oil)
- 10 curry leaves
- 1 tsp brown mustard seed
- 2 cloves garlic, chopped
- 2 slices ginger, chopped
- 4 French shallots, chopped
Garnish
- 4 Tbsp cashews, grilled and chopped
- Cilantro
Method
-
1
Grind the masalas and mix with the chicken. Marinate 1 or 2 hours.
-
2
Heat oil and brown the mustard. Add curry leaves and then the Tarka ingredients. Cook a few minutes.
-
3
Add chicken. Sauté a few minutes.
-
4
Add salt and half the coconut milk. Simmer 30 minutes.
-
5
Add remaining coconut milk, cashews, and lime juice. Simmer a few minutes more.
-
6
Garnish with cilantro and serve.
