Ganesh’s Tamil-Style Chicken Coconut Curry with Raita

Prep time: 20 mins

Cook time: 25 mins

Serves: 4

 

Ingredients

Chicken Marinade

500g chicken thighs, cut into bite-sized pieces

1 teaspoon turmeric powder

1 teaspoon salt

1 teaspoon garam masala

1 Tablespoon yoghurt

 

Curry Paste

1 large onion, roughly chopped

3 cloves garlic

3 cm piece of ginger

1 tbsp curry powder (store-bought Madras or Sri Lankan-style)

1 tsp cumin powder

1 tsp coriander powder

1/2 tsp chilli powder (optional)

1 tsp garam masala

2 tbsp water (to help blend)

 

Curry

2 tbsp vegetable oil

1 tsp mustard seeds

6-8 curry leaves (optional but highly recommended)

1 400g can diced tomatoes

1 cup coconut milk

1/4 cup fresh cream (optional, for richness)

1.5 cups frozen mixed vegetables (peas, carrots, beans, cauliflower mix)

Salt to taste

For the Simple Raita

1/2 cup plain yoghurt

1/2 cucumber, grated

1/4 tsp cumin powder

Salt to taste

Mix chicken together with turmeric, salt, garam masala, and yoghurt in a large bowl. Set aside for at least 15 minutes.

 

In a blender or food processor, blitz onion, garlic, ginger, curry powder, cumin, coriander, chilli powder, garam masala, and water into a smooth paste.

 

Heat oil in a large pan over medium heat, add mustard seeds and let them pop, next add in curry leaves and fry for 30 seconds. Stir in the curry paste and fry for 5-7 minutes, stirring frequently, until it darkens slightly and oil begins to separate. Add the marinated chicken and fry for 5 minutes until slightly browned. Pour in the can of tomatoes and cook for 5 minutes until the sauce thickens. Add coconut milk and fresh cream, stir well, and let simmer for 10-15 minutes. Stir in frozen mixed vegetables and cook for another 5 minutes. Taste and adjust salt if needed.

 

To make the Raita mix together the yoghurt, grated cucumber, cumin powder, and salt.

 

Serve the curry with rice and a large dollop of raita.