Double-Tadka Coconut Chicken Curry
20min
30min
4
495
Chef's Note
The finishing tadka utilizes the hydrophobic nature of spice aromatics. By blooming the mustard seeds, cumin, and curry leaves in hot ghee right before serving, we trap those volatile essential oils in the fat, delivering an intense burst of aroma that would otherwise be lost during the long simmering process.
Tags
Ingredients
1.5 lbs Boneless, skinless chicken thighs, cut into bite-sized pieces
1/2 tsp Ground turmeric
1 tsp Kosher salt
4 tbsp Ghee or neutral cooking oil (divided)
1 medium Yellow onion, finely chopped
4 cloves Garlic, minced
1 tbsp Fresh ginger, grated
1 tsp Coriander powder
1 tsp Kashmiri chili powder
1 cup Canned crushed tomatoes
13.5 oz Full-fat coconut milk
1 tsp Whole brown mustard seeds
1 tsp Whole cumin seeds
3 pieces Dried whole red chilies
2 cloves Garlic, thinly sliced
12 leaves Fresh curry leaves
Instructions
- 1
In a medium bowl, toss the chicken pieces with the turmeric and kosher salt. Let sit at room temperature for 10 minutes while you prep the remaining ingredients.
- 2
Heat 2 tablespoons of ghee or oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken and sear until browned on all sides, about 5-6 minutes. The chicken does not need to be cooked through at this stage. Remove chicken from the pan and set aside.
- 3
Reduce heat to medium. In the same pan, add the chopped onion and sauté for 5 minutes until soft and translucent. Stir in the minced garlic and grated ginger, cooking for another 1 minute until highly fragrant.
- 4
Add the coriander powder and Kashmiri chili powder. Stir rapidly for 30 seconds to lightly toast the spices in the residual oil, then immediately pour in the crushed tomatoes to prevent burning.
- 5
Cook the tomato-spice mixture for 3-4 minutes, stirring constantly, until the paste thickens and oil begins to separate at the edges.
- 6
Return the chicken and any accumulated juices back to the pan. Pour in the coconut milk and stir to combine. Bring to a gentle simmer, cover, and cook for 15 minutes, or until the chicken is tender and the sauce has thickened slightly.
- 7
Just before serving, prepare the finishing tadka. In a small skillet or tadka pan, heat the remaining 2 tablespoons of ghee over medium-high heat until hot but not smoking.
- 8
Add the mustard seeds. Once they begin to crackle and pop (about 5-10 seconds), immediately add the cumin seeds, whole dried red chilies, and sliced garlic.
- 9
Swirl the pan over the heat for 20-30 seconds until the garlic slices turn a light golden brown and the cumin is highly fragrant.
- 10
Add the curry leaves (be careful, they will splatter instantly!) and fry for 5 seconds, then immediately remove the pan from the heat.
- 11
Pour the hot, sizzling tadka directly over the simmered chicken curry. Serve immediately with warm basmati rice.
Nutrition Information (per serving)
495
34g
11g
35g
Reviews (0)
No reviews yet
Be the first to review this recipe!