South Indian Chicken Curry

South Indian Chicken Curry
South Indian Chicken Curry
Ingredients
  • 1tablespoon vegetable oil
  • 1/2teaspoon black mustard seeds
  • 1clove garlicminced
  • 11-inch piece gingerminced
  • 3sprigs cilantrostems chopped, plus 1/4 cup loosely packed cilantro leaves
  • 3medium onionssliced thin
  • 2medium green pepperssliced thin
  • 2tablespoons South Indian Curry Spice Mixto 3 tablespoons
  • 2pounds chicken thighsskinned
  • 3each Yukon Gold potatoesdiced into 1/2-inch cubes
  • 2cups wateror chicken stock
  • 1cup coconut milkor yogurt
  • a/n coarse salt
Yield:
Instructions
  1. In a mortar, make a paste of the garlic and ginger.
  2. In a large pot, heat oil over medium heat until it is very hot.
  3. Add mustard seeds and let them sizzle for about 1 minute.
  4. Add the garlic/ginger paste, onion, green pepper, and cilantro stems, and cook about 5 minutes, stirring frequently.
  5. Season with salt.
  6. Add the ground spice mix and continue cooking for another 6 to 8 minutes until the onions and peppers are very soft, stirring often so that they cook evenly.
  7. When the onions and peppers are soft and have absorbed the spices, start adding the chicken, a little at a time.
  8. Stir the pieces until they're coated with the spices, and then add more chicken.
  9. Add the potatoes and water.
  10. Season with salt.
  11. Reduce the heat to medium low, cover and simmer until the chicken is cooked and the potatoes are tender, about 40 minutes.
  12. Add water as needed to achieve desired consistency.
  13. Remove the cover from the pot and bring the liquid to a boil.
  14. Add coconut milk, yogurt or cream as desired and garnish with the cilantro leaves.
  15. Season to taste with salt, and serve with rice.