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