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Kerala-Style Chicken Curry
Kerala-style chicken curry, also known as nadan khozi, is a classic dish from the southwestern coast of India. At APB Cook Studio in Mumbai, cooking instructor Anagha Nawathe taught us her version; this recipe is our adaptation. All the ingredients here—from the spices that form the flavor base, to the coconut milk for simmering the chicken, to the lime juice that brightens at the end—are bold and gutsy, yielding a curry that’s especially rich and intoxicatingly aromatic. Toasting the copious amount of spices is the first step in making the curry; this draws out the essential oils and heightens the spices’ flavors and fragrances. Serve with basmati rice.
cup ground coriander
tablespoons garam masala
01In a large Dutch oven over medium, toast the coriander, garam masala and chili powder, stirring constantly, until fragrant, 30 to 60 seconds. Transfer to a large bowl; reserve the Dutch oven. Into the spice mixture, stir the turmeric, ¼ cup water and 1 teaspoon each salt and black pepper, followed by the chicken. Let stand at room temperature for at least 15 minutes or cover and refrigerate for up to 1 hour.
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