Kerala-Style Chicken Curry
- Makes6 servings
- Cook Time1 hour
- 6
Kerala-style chicken curry, also known as nadan khozi, is a classic dish from the southwestern coast of India. At APB Cook Studio in Mumbai, cooking instructor Anagha Nawathe taught us her version; this recipe is our adaptation. All the ingredients here—from the spices that form the flavor base, to the coconut milk for simmering the chicken, to the lime juice that brightens at the end—are bold and gutsy, yielding a curry that’s especially rich and intoxicatingly aromatic. Toasting the copious amount of spices is the first step in making the curry; this draws out the essential oils and heightens the spices’ flavors and fragrances. Serve with basmati rice.
Don’t cut back on the ground coriander. The ¼ cup—which is about two-thirds of a standard spice jar—may seem like too much, but coriander is an essential flavoring for the curry and the fineness of the powder helps thicken the sauce.
Step 1
In a large Dutch oven over medium, toast the coriander, garam masala and chili powder, stirring constantly, until fragrant, 30 to 60 seconds. Transfer to a large bowl; reserve the Dutch oven.
Into the spice mixture, stir the turmeric, ¼ cup water and 1 teaspoon each salt and black pepper, followed by the chicken. Let stand at room temperature for at least 15 minutes or cover and refrigerate for up to 1 hour.
Step 2
In the same Dutch oven over medium, heat the oil until shimmering. Add the onion, chilies, garlic and ginger, then cook, stirring occasionally, until the onion begins to soften, about 5 minutes.
Stir in the chicken mixture, broth and coconut milk, then bring to a simmer over medium-high. Reduce to medium and simmer, uncovered and stirring occasionally, until a skewer inserted into the chicken meets a little resistance, about 20 minutes.
Step 3
Stir in the potatoes, then return to a simmer and cook, uncovered and stirring occasionally, until a skewer inserted into the potatoes meets no resistance, about 20 minutes.
Stir in the tomatoes and cook until the tomatoes begin to soften, about 1 minute. Off heat, stir in the cilantro and lime juice, then taste and season with salt and pepper.
