Author Notes
My son coined the named as a child, horrified at the murky color. Once he tried it he was hooked! —nykavi
Ingredients
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8 pieces
skinless Chicken legs and thighs
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4
Cloves
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1
Bay Leaf
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10
Peppercorns
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10
Curry Leaves
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4
Ginger coins
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1 can teaspoons
Coconut milk
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1/2 cup
Water
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2 teaspoons
Garam masala
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1 teaspoon
Kosher Salt
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1
Lime,
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Cilantro
Directions
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Wash chicken. Pat dry.
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Heat oil in a Dutch oven.
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Gently toss in cinnamon stick, cloves, bay leaf, peppercorns and curry leaves. Let spices sizzle for 15 seconds.
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Add chopped onions and ginger coins. Saute for 5-7 minutes till onions are soft and translucent.
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Add chicken to onions and continue stirring till chicken changes color.
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Cover chicken with coconut milk and water. Bring gravy to a slow simmer.
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Sprinkle garam masala and salt over chicken. Stir well and let the curry cook uncovered for 20-25 minutes. Stir from time to time.
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Once chicken is cooked, cut lime and squeeze both halves over chicken.
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Chop a little fresh cilantro and add to curry. Serve curry with rice.
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