Korzhi Curry (Chicken Curry)

This korzhi (kor-d-hee) curry is savory and distinctive!  It works well with drumsticks, thighs, or boneless chicken.  This dish is great with chappati and a vegetable side, such as the Beetroot Curry or Vada (coming soon).  


Ingredients

2 Tbsp coriander

1 tsp chili powder

1/4 tsp turmeric

1/4 tsp cumin

1/4 tsp cinnamon

1/4 tsp garam masala

2 Tbsp water

1/2 onion, diced
1" piece ginger, peeled and diced
2-3 garlic cloves, diced
2 Tbsp oil
1/2 tsp mustard seeds
1 handful curry leaves (if available)
1 tsp salt
1 lb boneless, skinless chicken, cut into 3" chunks
2 cups water
1/2 cup coconut milk

1.  Mix coriander, chili powder, turmeric, cumin, cinnamon, and garam masala with enough of the water to form a wet paste.   Set aside.

2.  Heat oil in large saucepan; when hot add mustard seeds.  When seeds start to pop, add onion, garlic, ginger, and curry leaves; sauté until lightly browned.  Add salt to speed browning process.

3.  Add spice paste; cook for 2 minutes, mixing well.  Add chicken; stir to coat.  Add water; simmer until chicken is cooked through and no longer pink in center (about 10-15 minutes).  Add coconut milk; mix well and heat through.  Serve with rice and/or chapati.