Coconut Chicken Curry
- 2 lbs of chicken meat off the bone cut into 1 and 1/2 inch pieces. Either dark meat or a combo of light and dark.
- 2 Tbs of fresh lemon juice
- 1 bay leaf
- 10 fresh curry leaves
- 2 medium sized red onions, chopped
- 1 tsp ground turmeric
- 1 and 1/2 tsp of salt
- 3 tbs of vegetable oil
- A 1 inch long cinnamon stick
- 5 cloves
- 1 inch piece of peeled chopped fresh ginger
- 5 chopped shallots
- 3 chopped fresh or canned tomatoes
- 1 cup grated fresh coconut or frozen unsweetened coconut (available at most Asian or Hispanic markets)
- 2 Tbs fresh chopped cilantro
- A 1 inch in cinnamon stick
- 3 cloves
- 3 green cardamom pods
- 6 whole black peppercorns
- 1 tsp cumin seeds
- 1 Tbs coriander seeds
- 1/2 tsp of fenugreek seeds
- 1 tsp of white poppy seeds
- 6 dried red chilies
- This recipe is gluten-free
- Produce
- Bay leaf (1)
- Cilantro, fresh (2 Tbs)
- Coconut or frozen unsweetened coconut, fresh (1 cup)
- Cumin seeds (1 tsp)
- Ginger, fresh (1 1 inch piece)
- Red chilies, dried (6)
- Red onions, medium sized (2)
- Shallots (5)
- Tomatoes, fresh or canned (3)
- Meat
- Chicken meat off the bone (2 lbs)
- Cooking & Baking
- 1 inch long cinnamon stick (1)
- Cardamom pods, green (3)
- Cinnamon stick (1 1 inch in)
- Clove (8)
- Coriander seeds (1 Tbs)
- Fenugreek seeds (1/2 tsp)
- Peppercorns, whole black (6)
- Poppy seeds, white (1 tsp)
- Salt (1 1/2 tsp)
- Turmeric, ground (1 tsp)
- Vegetable oil (3 tbs)
- Drinks
- Lemon juice, fresh (2 Tbs)
- Frozen
- Curry, fresh leaves (10)
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Published July 14, 2012 (7 months ago).
114 people saved this recipe.
