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:

1. 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. 
2. 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. 
3. 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. 

Note - To grate tomatoes, first cut in half. Place the cut side of each half against the large holes of a box grated and grate until you're left with just the skin; discard the skin. 

    If you like, garnish the dish with cilantro and serve with lemon wedges and basmati rice or naan. 

EAT