Indian 45 min

Kerala Coconut Chicken

Name: Kerala Coconut Chicken
Total time: 45 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 lbs bone-in chicken pieces; 3 tablespoons coconut oil; 1 teaspoon mustard seeds; 20 fresh curry leaves; 3 shallots, thinly sliced; 4 cloves garlic, minced; 1-inch ginger, grated; 3 green chiles, slit; 2 teaspoons coriander powder; 1 teaspoon Kashmiri chili powder; 1/2 teaspoon turmeric; 1 can (14 oz) coconut milk; Salt to taste; Steamed rice or appam for serving

high-proteingluten-freedairy-freespicy

Ingredientsfor 2

480

Cal

42g

Protein

10g

Carbs

30g

Fat

12 lbs bone-in chicken pieces
23 tablespoons coconut oil
31 teaspoon mustard seeds
420 fresh curry leaves
53 shallots, thinly sliced
64 cloves garlic, minced
71-inch ginger, grated
83 green chiles, slit
92 teaspoons coriander powder
101 teaspoon Kashmiri chili powder
111/2 teaspoon turmeric
121 can (14 oz) coconut milk
13Salt to taste
14Steamed rice or appam for serving

Order ingredients on Instacart

Instructions

1
Heat coconut oil in a heavy pan over high heat. Add mustard seeds, cover until they pop. Add curry leaves (dramatic sizzle expected). Add shallots and cook 5 minutes until golden. Add garlic, ginger, and green chiles. Cook 2 minutes.
2
Add coriander, chili powder, and turmeric. Stir 1 minute. Add chicken pieces and coat in the spices. Cook on high heat for 5–6 minutes until sealed and slightly colored.
3
Pour in coconut milk. Bring to a gentle simmer. Cover and cook on medium-low for 30 minutes, turning chicken occasionally, until cooked through and the sauce is thick and creamy. Season with salt. Serve with steamed rice or appam.