South Indian Chicken Curry

South Indian Chicken Curry

Ingredients
  • 1 tablespoon vegetable oil
  • ½ teaspoon black mustard seeds
  • 1 clove garlic, minced
  • 1 1-inch piece ginger, minced
  • 3 sprigs cilantro, stems chopped, plus 1/4 cup loosely packed cilantro leaves
  • 3 each onions, sliced thin
  • 2 each green peppers, sliced thin
  • 2-3 tablespoon South Indian Curry Spice Mix
  • 2 pounds chicken thighs, skinned
  • 3 each potatoes, diced into 1/2-inch cubes
  • 2 cups water, or chicken stock
  • 1 cup coconut milk, or yogurt
  • kosher salt, to taste
  • Bagara Rice, for serving
Directions:
  1. In a large pot, heat oil over medium heat until it is very hot.
  2. Add mustard seeds and let them sizzle for about 1 minute.
  3. In a mortar, make a pasted of the garlic and ginger.
  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.