South Indian Chicken Curry Recipe

• 1 lb boneless chicken breast (I like to leave the skin on); divided into 2-in pieces
• 2 tbsp oil
• 2 tsp chana dal (lentils)
• 1 medium onion, chopped
• 15 oz of canned, diced tomatoes
• 2 whole dried red chilli peppers
• 1/2 tsp each of coriander seeds, cumin seeds, turmeric
• 1/8 cup grated coconut (ok to use frozen)
• 1 tbsp minced ginger (fresh)
• 4 cloves minced garlic
• 1/4 tsp cayenne pepper
• 1 cup warm water
• salt to taste
• cilantro as a garnish

1. Heat 1 tablespoon of the oil and add chana dal, coriander and cumin seeds, and dry chili peppers.
2. Roast for 3 minutes on medium heat and then add coconut, garlic and ginger for an additional 1-2 minutes.
3. Remove from heat and grind the spices to a paste.
4. Heat remaining oil in a dutch oven and saute onions until golden brown.
5. Add spice paste and saute for 2 minutes.
6. Add tomatoes, cayenne pepper and turmeric, then chicken.
7. Cook while stirring for a few minutes.
8. Add warm water and cover.
9. Simmer on low for about 20 minutes.
10. Turn off heat and let rest for 15 minutes.
11. Garnish will cilatro.

chicken, oil, chana, onion, tomatoes, red chilli peppers, coriander seeds, coconut, ginger, garlic, cayenne pepper, water, salt, cilantro

Taken from cookeatshare.com/recipes/south-indian-chicken-curry-357 (may not work)