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Chicken Curry with Coconut and Tomatoes

4 Servings

40 minutes

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This dish was inspired by chicken Chettinad, a robustly spiced curry from southern India made with chilies, poppy seeds and coconut. To grate the tomatoes, first cut them in half. Place the cut side of each half against the large holes of a box grater 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.

4

Servings

Tip

Don't forget to finely chop the shredded coconut; its texture can be tough and fibrous if not chopped.

40 minutes

Ingredients

  • ½

    cup unsweetened shredded coconut, finely chopped

  • 2

    tablespoons poppy seeds

Directions

Pardon the interruption

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Reviews
Kristen I.

Delicious! Next time I would go easier on the salt

Tricia S.

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