Jews from Cochin cook this dish regularly. It’s surprisingly simple to make, but filled with flavor. Serve it hot over rice or with chapati (whole-grain flatbread).
Reprinted with permission from “Bene Appetit: The Cuisine of Indian Jews” by Esther David. Copyright @Esther David 2021. Published by HarperCollins India, 2021.
Print
South Indian Coconut Chicken Curry
A flavorful chicken dish from the Jews of Cochin.
- Total Time: 1 hour 5 minutes
- Yield: Serves 3-4
Ingredients
Units
- 500 g chicken (thigh or breast) pieces
- ½ cup coconut oil
- 1 cup coconut milk
- 1 large onion, sliced into half moons
- 1 Tbsp ginger-garlic paste
- 10 curry leaves
- 2 green chilies, finely chopped
- 1 tsp red chili powder
- ½ tsp ground turmeric
- 1 tsp ground cumin
- 2 ½ cups water
- salt, to taste
Instructions
- Wash chicken pieces and set them aside.
- Heat oil in a pan over medium-high heat, add onions and fry until they turn brown.
- Add the ginger-garlic paste, curry leaves and green chilies, stir and cook for a few minutes.
- Add the chicken pieces, coconut milk, chili powder, turmeric, cumin, salt and water and cook on a low heat until the chicken is tender.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Category: Entree
- Method: Stovetop
- Cuisine: Holiday
Keep the kitchen humming and the recipes coming. Your support ensures The Nosher remains a free resource for everyone in our community seeking a taste of home or a new tradition. Donate today to keep Jewish food accessible to all.
I’m going to make this replacing chicken with crisped tofu xoxo
Oops read milk instead of coconut milkreggue
Am I seeing black sesame seeds? Is this dish very spicy? If so, how do I turn down the heat to medium? Thanks!
This dish is delicious. I halved the recipe to serve for two. The sauce initially tastes sweet and finishes with a delightful bite from the chili pepper. The only thing I would say is that the ginger and garlic paste are not included in the steps. I added them with the coconut milk, etc. Just before serving, I’ll add the cod and cook it in the sauce.
How could I make this mild? Thanks!
Just use less chillies/be sure to remove the seeds and white membrane they’re attached to — that’s where the spice is.
Can I use ginger and garlic in place of the paste? If not, how can I make that?
Does this mean cayenne powder or chili seasoning?
You can use fresh garlic and ginger in a 60:40 ratio, respectively. If you’re like to make your own, blend fresh garlic and ginger together with a little water to make a paste. Cayenne powder works for the chili.
Stop telling people to wash the chicken. Best way to spread salmonella
Can you use curry powder instead of curry leaves?
Hi Helana! You can use lime zest, but it will not be exactly the same.
What if you can’t find curry leaves? What is the substitute?
What if I can’t find curry leaves, what is the substitute?
I doubled the recipe. It’s promising, but I thought it came out a bit bland. I used canned green chilis. Next time I’ll try fresh serranos, reduce the water.