Kerala Style Chicken Curry with Coconut Milk

Instructions

1. 1

   Cut the chicken thighs into bite-sized pieces and set aside.

2. 2

   Finely slice the onion, chop the tomatoes, and slit the green chilies lengthwise.

3. 3

   Heat the coconut oil in a large pan over medium heat. Add the mustard seeds and let them splutter.

4. 4

   Add the curry leaves and sauté for a few seconds until fragrant.

5. 5

   Add the sliced onions and sauté until golden brown.

6. 6

   Stir in the ginger garlic paste and sauté for 1-2 minutes until the raw smell disappears.

7. 7

   Add the chopped tomatoes and green chilies. Cook until the tomatoes turn soft and oil starts to separate.

8. 8

   Add the turmeric powder, coriander powder, chili powder, and salt. Mix well and cook for 2 minutes.

9. 9

   Add the chicken pieces and mix to coat them with the masala. Cook for 5 minutes, stirring occasionally.

10. 10

    Pour in the light coconut milk and mix well. Bring to a gentle simmer.

11. 11

    Cover and cook on low heat for 20-25 minutes, or until the chicken is cooked through and tender.

12. 12

    Sprinkle garam masala over the curry and mix well. Simmer for another 2 minutes.

13. 13

    Taste and adjust salt if needed. Garnish with fresh curry leaves.

14. 14

    Serve hot with steamed rice or Kerala parotta.