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Indian Cooking
Taught by Sandy Mathews

South Indian Chicken Coconut Chicken Curry with Potatoes

Chicken curries come in many variations depending on what part of India you are from. South Indian variations are rich in aromatic spices and inevitably evoke memories of tangy tastes, like sweet-and-tangy tamarind fruit, in a mixture tempered by the smoothness of coconut milk. Although each region adds its own local ingredients, all chicken curries share the usage of yogurt, cream, or coconut milk to thicken the dish and temper down the spices.

This South Indian chicken curry is a great dish for entertaining and, as with most South Indian delicacies, pairs well with simple, plain basmati rice and vegetables.

2lbs Boneless skinless chicken breast (cut into 1inch cubes)
2 tbsp olive oil or coconut oil
1 medium yellow onion
4 tbsp garlic diced
2 tbsp ginger minced
2 roma tomatoes chopped
4 tbsp cilantro chopped
3 yukon potatoes peeled and chopped into cubes
Juice of one lime
1 serrano pepper diced (optional)
10 curry leaves (optional)

Spice Mix
½ tsp mustard seeds
5 tsp coriander powder
1 tsp cumin powder
1 tsp turmeric powder
1 tsp garlic powder
1 tsp paprika
1 tsp cayenne powder
1 tsp black pepper
2 tsp salt
One can coconut milk (13 oz)

Mar 19, 2021 10:30 AM in Pacific Time (US and Canada)

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