Chicken Curry with Coconut and Tomatoes
- Makes4 servings
- Cook Time40 minutes
- 2
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.
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