South Indian Curry

Be careful with the heat level. Paper lantern chiles — rated just below habaneros — work well here, but choose your pepper based on your tolerance. Don’t let heat get in the way of flavor. Serve with basmati rice.

Ingredients

6 tbsp unsalted butter

1 tsp black mustard seeds

1 (2-inch) cinnamon stick

3 1/2 lbs bone-in, skinless chicken pieces, cut into 3-inch pieces

2 medium onions, chopped

5 garlic cloves, thinly sliced

1 tsp fresh ginger, finely grated

2 tbsp curry powder

1 tsp ground turmeric, divided

3 medium tomatoes, chopped

1 tsp red chili powder

1 1/2 tsp kosher salt

1 tbsp fresh lemon juice

1 (15 oz) can coconut milk, divided

1/4 cup water

2–3 fresh hot chiles (such as paper lantern, habanero, or serrano), split in half lengthwise

Preparation

1. In a dry skillet over medium heat, toast the curry powder, stirring constantly, until fragrant and darkened slightly, about 1 minute. Set aside.

2. Melt the butter in a large, wide pan over medium-high heat. When the foam subsides, add the mustard seeds and cinnamon stick.

3. As soon as the mustard seeds begin to pop, add the chicken in a single layer — do not crowd the pan. Sear until deeply browned, about 4 minutes per side. Work in batches as needed. Transfer to a plate and set aside.

4. In the same pan over medium heat, cook the onions and garlic, stirring often, until light golden brown, about 8 minutes. Add the ginger and 1/2 teaspoon of the turmeric and cook, stirring, for 1 minute. Add the tomatoes and cook, pressing them down with a spoon, until completely softened and broken down, about 5 minutes.

5. Reduce the heat to medium-low. Add the toasted curry powder, the remaining 1/2 teaspoon of turmeric, the red chili powder, salt, and lemon juice. Stir well to combine.

6. Return the chicken to the pan. Pour in the water and half the coconut milk and bring to a boil. Cover, reduce heat to low, and simmer for about 30 minutes, stirring occasionally.

7. Stir in the remaining coconut milk and the green chiles. Cook over low heat, stirring occasionally, until the coconut cream has warmed through and the sauce is rich and glossy, about 5 minutes. Remove from heat and serve immediately over basmati rice.

Notes

Inspired by The Spruce Eats.