Keralan Indian · India

Orange and Ginger Keralan Chicken Curry with Coconut and Spices

Name: Orange and Ginger Keralan Chicken Curry with Coconut and Spices
Total time: 32 min
Yield: 4 servings
Cuisine: Keralan Indian
Ingredients: 4 chicken thighs; 1 cup coconut milk; 1 onion, chopped; 1 green chili, slit; 1 tsp mustard seeds; 1/2 tsp turmeric powder; Salt to taste; 2 tbsp oil; 1 tbsp orange zest; 1 tsp grated ginger

Fresh orange zest and grated ginger bring a bright, warming flavor to the dish.

32 minutes4 servings

Method

Mix 1 tbsp orange zest and 1 tsp grated ginger into the coconut milk.
Heat oil in a pan. Add mustard seeds and let them splutter.
Add onions and green chili; sauté until onions are golden.
Stir in turmeric powder and chicken; cook until browned on all sides.
Add coconut milk, season with salt, and simmer for 15-18 minutes until chicken is tender.
Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.

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