Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Chicken Curry with Coconut and Tomatoes
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
-
01In 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.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINTReviews
April 27, 2023
Interesting technique, delicious results!
I’m not sure what I was expecting with this dish, it was tasty and a fun cook. Felt like the suggested cook time was a bit light, with prep I was pushing an hour 15, but I wasn’t in a rush. Felt like the coconut was maybe a little lost in the big flavors of the spices. It was delicious with naan. Will definitely make this again.
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
Not great. Just ok. Won't make again.