South Indian Curry

Be very careful with what hot peppers you use in this recipe. I used 2 paper lanterns which are rated just a touch below habaneros. Don't let heat get in the way of flavor. Oh and serve with basmati rice.

Inspiration: The Spruce Eats

Ingredients

6 tbsp butter

1 tsp black mustard seeds

1 (2-in) stick cinnamon

3 1/2 lbs chicken (skinless, bone-in, cut into small pieces)

2 medium onions, chopped

5 cloves garlic, thinly sliced

1 tsp ginger

2 tbsp curry powder (I used Madras brand)

1 tsp turmeric powder, divided

3 medium tomatoes, chopped

1 tsp chili powder

1 1/2 tsp kosher salt

1 tbsp lemon juice

1 (15-oz) can coconut milk

1/4 cup water

2 to 3 hot chiles (fresh, split in half lengthwise)

Preparation

1. Melt the butter in a wide pan and set on medium-high heat. When the butter is melted, add in the black mustard seeds and the cinnamon stick.

2. As soon as the mustard seeds start to splutter, add the chicken pieces in a single layer. Be careful of not overcrowding the pan. Brown the chicken pieces in as many batches as required. Set browned chicken aside.

3. Using the same pan in which you cooked the chicken, sauté the onions and garlic on medium heat. Stir often until the onions are light brown. Add the ginger, 1/2 teaspoon of the turmeric, and tomatoes. Stir and cook until the tomatoes have turned soft and mushy.

4. Reduce the heat and add the roasted spice mixture made earlier. Add the remaining 1/2 teaspoon of turmeric, the red chili powder, salt, and lemon juice. Stir well.

5. Return the chicken to the pan, pour the water and coconut milk mixture onto the chicken, and bring to a boil. Cover, turn heat to low, and simmer for about 30 minutes, stirring every few minutes.

6. Add coconut milk to the chicken along with the green chiles. Stir a few times, and when the thick coconut cream has warmed through, turn off the heat and serve.