2 tbsp vegetable oil
1 brown onion, finely chopped
1 tsp sea salt
3 garlic cloves, finely chopped
4cm-piece (1.5”) ginger, peeled, julienned
2 long green chillies, deseeded and cut into fine strips (or feel free to leave the seeds in and roughly chop them)
1 large sprig fresh curry leaves
1/2 cinnamon stick
5 cardamom pods, bruised
1 tbsp mild curry powder, garam masala or roasted Sri Lankan curry powder
1 large tomato, chopped
800g (1 lb 12 oz) chicken thigh fillets, excess fat trimmed, cut into 4cm (1.5”) pieces
1 tbsp apple cider vinegar or white vinegar
¼ tsp ground black pepper
½ cup coconut milk
coriander (cilantro), to serve (optional)
lime wedges, to serve
steamed basmati rice, to serve
If I could go back in time and make this all my life, I would
This is seriously some of the best curry I’ve made. (And I do make a lot of Indian dishes, so I have much room for comparison and I did make a few modifications.) I added the cinnamon and cardamom in the oil before the onions. I couldn’t find fresh curry leaves so used dry and did them at the very end, otherwise if fresh I would have put them in with the cinnamon, etc. I ended up puréing the sauce at the end with an immersion blender b/c I really love a smooth curry and used coconut vinegar b/c I had it and it’s delicious. I did make this all in the Instant Pot too. I did everything except add the coconut milk, vinegar, and black pepper and just put the chicken on top w/o stirring, then cooked on High for 10 minutes, then 4 minutes NPR. Blended sauce. Added other stuff. It was still super fast and still one pot! This is so so good and will make it into the regular rotation for sure. Thank you for this, Marion.
Delicious!
This is the first recipe I’ve made by Marion, and it blew me away! It was so flavorful – you could taste every spice and it tasted as if it had been cooking for hours. I replaced the chicken with King oyster mushrooms and it still worked really well. I would highly recommend making this dish!!