This curry is based on one by Chef Kunjamma of Marari Beach Sea Scapes in the fishing village of Marari Beach in the Indian state of Kerala. If you’re looking for food like this, coconut palms, and miles of white sandy beach, we highly recommend visiting! While the ingredient list is fairly long, the results will be well worth the effort.
Serves 6
2 pounds boneless dark chicken meat, cut into 2-inch pieces
2 tablespoons plus 1 teaspoon ginger-garlic paste
½ teaspoon ground turmeric
½ teaspoon garam masala
Sea salt
1 tablespoon fresh lime juice
1½ teaspoons green cardamom pods
1 teaspoon black peppercorns
2 tablespoons fennel seeds
1 (1-inch) piece mace
1 (1-inch) cinnamon stick, crushed
1 bay leaf, crumbled
½ cup coconut oil
6 fenugreek seeds
1 large red onion, halved and thinly sliced
1 to 2 teaspoons red chile powder, to taste
Pinch of ground allspice
½ cup canned tomato puree
¾ cup coconut milk
Handful of fresh curry leaves
In a large bowl, combine the chicken, 1 teaspoon of the ginger-garlic paste, the turmeric, garam masala, ½ teaspoon salt, and the lime juice. Toss to coat and set aside to marinate at room temperature for 30 minutes to 1 hour.
In a spice grinder, combine the cardamom, peppercorns, fennel, mace, cinnamon, and bay leaf and grind to a fine powder.
Melt the oil in a large sauté pan over medium-high heat. When the oil is shimmering, add the fenugreek seeds and cook for about 30 seconds, until they darken a shade or two. Add the onion and a pinch of salt and cook, stirring often, until the onion begins to brown, about 7 minutes. Using a slotted spoon, remove the onion to a plate and set aside, leaving the oil in the pan.
Add the spice powder to the pan along with the red chile powder, allspice, and the remaining 2 tablespoons ginger-garlic paste and cook, stirring often, for about 1 minute, until aromatic. Add the chicken and marinade to the pan and stir to fully coat the chicken with the spices. Add ½ teaspoon salt and cook for about 5 minutes, until the oil starts to separate out. Add the tomato puree and cook for 5 minutes, then add the coconut milk, bring to a simmer, and add the curry leaves.
Reduce the heat to medium-low and simmer for about 10 minutes, until the chicken is cooked through. Stir in the reserved onions, taste, and add more salt, as needed. Serve alongside or stuffed into dosas.
2 pounds boneless dark chicken meat, cut into 2-inch pieces
2 tablespoons plus 1 teaspoon ginger-garlic paste
½ teaspoon ground turmeric
½ teaspoon garam masala
Sea salt
1 tablespoon fresh lime juice
1½ teaspoons green cardamom pods
1 teaspoon black peppercorns
2 tablespoons fennel seeds
1 (1-inch) piece mace
1 (1-inch) cinnamon stick, crushed
1 bay leaf, crumbled
½ cup coconut oil
6 fenugreek seeds
1 large red onion, halved and thinly sliced
1 to 2 teaspoons red chile powder, to taste
Pinch of ground allspice
½ cup canned tomato puree
¾ cup coconut milk
Handful of fresh curry leaves
