South Indian Chicken Curry

South Indian Chicken Curry
Photo by Susan Kahn


  • 2 lbs. chicken thighs, skinned
  • 3 medium onions, sliced thin
  • Cooked long-grain rice, for serving
  • Kosher salt
  • 1-inch piece of ginger, minced
  • 1 clove garlic, minced
  • ½ tsp. black mustard seeds
  • + 6 more ingredients
    • 1 Tbs. vegetable or canola oil
    • 2 green peppers
    • 2 to 3 Tbs. South Indian Curry Spice Mix
    • Stems from 3 sprigs fresh cilantro, chopped, plus ¼ cup loosely packed cilantro leaves
    • 3 potatoes, diced into ½-inch cubes
    • 2 cups fresh Coconut Milk (1 cup thick, 1 cup thin)

In a large pot, heat oil over medium heat until it is very hot. Add mustard seeds and let them sizzle for about 1 minute. Add the garlic, ginger, sliced onion, and cilantro stems, and cook for 5 minutes, stirring frequently. Add the ground spice mix and continue cooking for 6 to 8 minutes until t...

View full recipe at Fine Cooking


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