Coconut Chicken Masala Curry

Serves 4

What you need

• ~2 lbs. boneless, skinless chicken 🍗 thigh, cut into bite-sized pieces

• 2 tbsp dahi (or greek yogurt)

• 2 tbsp butter 🧈

• 2 medium onions 🧅 , diced

• 1 inch ginger, minced

• 4 cloves garlic 🧄 , minced

• 2 tomatoes 🍅 , diced

• 1 green chilli (single serrano pepper gives medium-ish heat), cut in half

• 1 can coconut 🥥 milk

• Spices:

  • turmeric - 1 tsp for marinating, 1 tsp for curry base

  • cumin seed & powder

  • coriander powder

  • garam masala

  • salt 🧂

  • MDH chicken curry masala

What to do

1. Marinate the cut chicken in 2 tbsp yogurt, 1 tbsp salt, 1 tsp turmeric, and 1 tbsp garam masala. Set in fridge for at least 30 min.

2. In a (~5 qt.) pot, melt 2 tbsp of butter on medium-high heat. When almost melted, add 1 tsp cumin seed and let it crackle. After about a minute, add diced onions, minced ginger and garlic and brown.

   [Most times, instead of spending time prepping all the small dicing and mincing, I cut everything in large chunks, follow the same process, and blend it later in a blender.]

3. Add tomatoes, halved green chilli, and a tsp of salt. Bring to a simmer, about 5 minutes. Add 1 tsp turmeric, 1 tsp coriander powder, 1 tbsp cumin powder, 2 tbsp MDH chicken curry masala. Add 1/4 cup of water and let it simmer on medium heat.

4. This is where I blend the sauce. While the masala sauce is blending out of the pan, I use the same pot to heat a tbsp of oil and saute the marinated chicken. Brown the chicken and then add the blended masala sauce back into the pot. Stir well. If you want to sneak some veggies in here, sometimes I’ll add some frozen spinach and/or some chickpeas.

5. Add the can of coconut milk, 1 tbsp garam masala, and salt to taste. Let this simmer for at least 15 minutes. Add water as you cook, to achieve the consistency of your choice.

6. Serve with warm rice and garnish with chopped cilantro.

Bonus Side Dish

Aloo Beans (literally, Potato Beans)

Serves 2

What you need:

• 2 potatoes 🥔 , peeled and diced small

• 2 handfuls of fresh green beans, trimmed and cut into 1” pieces

• Spices:

  • cumin seed

  • brown mustard seed

  • turmeric

  • salt 🧂

What to do:

1. Heat up 1 tbsp oil on medium heat. Once shimmering, add 1 tsp cumin seed, 1 tsp mustard seeds, 1 tsp turmeric and stir.

2. Add diced potatoes, stir, and lower stove to medium-low heat. Cover and cook for 5 minutes.

3. Stir in cut green beans. Add 2 tbsp of water and cover to steam cook for another 5 minutes. Add salt to taste.

4. Cook until potatoes and beans are soft. Eat warm!