Chicken Curry with Coconut and Tomatoes
Another recipe from the Milk Street Tuesday Nights cookbook. I used fresh tomatoes from our garden, ground my own cardamom and fennel seeds, used a red onion since I didn't have a yellow one, and only used one of my hot chiles from the garden (it was plenty spicy enough with one). I blanched my tomatoes to peel the skin off and just roughly chopped them afterwards. This was a different type of curry, no dairy was added and I was a little wary of the flavor because I don't love cardamom or fennel. But all mixed together, this was quite tasty. I didn't think it looked the most appetizing, even in the photo in the book, but that is justifiable when it tastes this good. I served it over rice with a side of sauted summer squash.
Chicken Curry with Coconut and Tomatoes
Serves: 4
Time: 40 minutes
Ingredients:
1/2 cup unsweetened shredded coconut, finely chopped
2 tablespoons poppy seeds
2 teaspoons ground fennel seeds
2 teaspoons ground coriander
1 teaspoon ground cardamom
Kosher salt and ground black pepper
2 tablespoons unrefined coconut oil
1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
2 Fresno chiles, stemmed, halved, and thinly sliced
1 tablespoon finely grated fresh ginger
2 pounds firm plum tomatoes grated (see note)
Steps:
- In a 12-inch skillet over medium, combine the coconut, poppy seeds, fennel seeds, coriander, cardamom, and 1 teaspoon black pepper. Toast, stirring, until the coconut is golden and the mixture is fragrant, about 4 minutes. Transfer to a small bowl and set aside.
- Set the skillet over medium-high, add the coconut oil and heat until shimmering. Add the chicken in an even layer and cook without stirring until light golden brown on the bottom, about 3 minutes. Add the onion and 1 12 teaspoons salt, then cook, stirring occasionally, until the onion begins to brown, 4 to 5 minutes.
- Stir in the chiles, ginger, 1/2 cup water, 1 3/4 cups of the tomatoes, and the coconut-spice mixture, scraping up any browned bits. Cover and cook over medium-low, stirring occasionally, until a skewer inserted into a piece of the chicken meets no resistance, about 15 minutes. Stir in the remaining tomatoes, then taste and season with salt and pepper.
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