Prep Time:
25 mins
Cook Time:
35 mins
Total Time:
1 hr
Servings:
4
Ingredients
Directions
Cut chicken into bite-sized pieces. Combine 1/4 cup curry powder, vinegar, salt, black pepper, and tamarind juice in a glass or ceramic bowl. Add chicken; toss to coat.
Heat coconut oil in a wok or skillet over medium heat. Add sliced onion, green chiles, curry leaves, cardamom pods, cloves, cinnamon stick, and ginger; cook until onion softened and turned translucent, about 5 minutes. Reduce heat to medium-low; continue cooking and stirring until onion is very tender and dark brown, 15 to 20 minutes more. Stir in garlic; cook 1 minute more.
Add chicken mixture, water, and tomato paste; stir and simmer until chicken is cooked through, about 10 minutes. Add 3 tablespoons roasted curry powder; stir until evenly dispersed.
Gradually stir in coconut milk; simmer 2 to 3 minutes. (Do not overheat or coconut milk may curdle.)
Editor's Notes:
Roasted curry powder and tamarind juice are available from specialty purveyors or online sources. If curry leaves are unavailable, you may substitute 2 bay leaves.
To roast your own curry powder, heat 3 tablespoons curry powder in an ungreased skillet over medium heat, stirring frequently, until fragrant and slightly browned. Immediately transfer to a bowl to cool.
Nutrition Facts (per serving)
| 393 | Calories |
| 22g | Fat |
| 21g | Carbs |
| 31g | Protein |
