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.
- 500 g chicken (thigh or breast) pieces
- 1/2 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
- 1/2 tsp ground turmeric
- 1 tsp ground cumin
- 2 1/2 cups water
- salt, to taste
- 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 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.