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Chicken Curry with Coconut and Tomatoes

Chicken Curry with Coconut and Tomatoes

  • Makes
    4 servings
  • Cook Time
    40 minutes
  • Rating

This dish was inspired by chicken Chettinad, a robustly spiced curry from southern India made with chilies, poppy seeds and coconut. To grate the tomatoes, first cut them in half. Place the cut side of each half against the large holes of a box grater and grate until you're left with just the skin; discard the skin. If you like, garnish the dish with cilantro and serve with lemon wedges and basmati rice or naan.

Tip

Don't forget to finely chop the shredded coconut; its texture can be tough and fibrous if not chopped.

Ingredients
  • ½

    cup unsweetened shredded coconut, finely chopped

  • 2

    tablespoons poppy seeds

  • 2

    teaspoons ground fennel seeds

  • 2

    teaspoons ground coriander

  • 1

    teaspoon ground cardamom

  • Kosher salt and ground black pepper

  • 2

    tablespoons coconut oil

  • 1 ½

    pounds boneless, skinless chicken thighs, cut into 1½-inch pieces

  • 1

    medium yellow onion, finely chopped

  • 2

    Fresno chilies, stemmed, halved and thinly sliced

  • 1

    tablespoon finely grated fresh ginger

  • 2

    pounds firm plum tomatoes, grated

Step 1

In a 12-inch skillet over medium, combine the coconut, poppy seeds, fennel seeds, coriander, cardamom and 1 teaspoon black pepper. Toast, stirring, until the coconut is golden and the mixture is fragrant, about 4 minutes. Transfer to a small bowl and set aside.

Step 2

Set the skillet over medium-high, add the coconut oil and heat until shimmering. Add the chicken in an even layer and cook without stirring until light golden brown on the bottom, about 3 minutes. Add the onion and 1½ teaspoons salt, then cook, stirring occasionally, until the onion begins to brown, 4 to 5 minutes.

Step 3

Stir in the chilies, ginger, ½ cup water, 1¾ cups of the tomatoes and the coconut-spice mixture, scraping up any browned bits. Cover and cook over medium-low, stirring occasionally, until the chicken is no longer pink when cut into with a knife, about 15 minutes. Stir in the remaining tomatoes, then taste and season with salt and pepper.

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