Coconut Chicken Curry

I taught this dish yesterday in one of my cooking classes and it came out delicous. When I was testing the dish, I started with something completely different. It was okay, tasted fine but it didn’t stand out. So I decided to add some mustard seeds, crushed tomatoes and onions. That made a big difference in the taste and texture of the gravy. I love going out for south-indian food, especially since I am from the north. I then like to come home and try to replicate the dishes to the best of my ability. Hope you enjoy my version of a south-indian chicken dish!

• 1 pound boneless skinless chicken thighs cut into 2 inch pieces

Marinade

• 4 garlic cloves minced
• 3-4 inch ginger minced
• 1 teaspoon salt
• 1 lemon juiced
• ½ teaspoon cayenne pepper

Sauce

• 1 medium white onion sliced
• 1 teaspoon mustard seeds
• 3 tablespoons olive oil
• 2 teaspoons coriander powder
• 1 teaspoon garam masala
• 1/2 teaspoon cayenne pepper
• 1/2 cup crushed tomatoes
• 1/2 cup low fat coconut milk
• Salt to taste
• ½ cup chopped cilantro for garnish

Mix all 5 ingredients and marinate the chicken for 2 to 3 hours. In a heavy saucepan heat the olive oil and add the mustard seeds, cook for about a minute until the seeds begin to sizzle. Add the chicken with the marinade, coriander powder, cayenne pepper, salt, garam masala and sauté for about 5 minutes or until golden brown.  Add the onions and cook for 5-6 minutes while the chicken cooks. Add the crushed tomatoes, cook for 2-3 minutes. Add the coconut milk and let it simmer till the sauce thickens. Adjust seasoning and add the cilantro.