Kerala Chicken Curry

4 boneless skinless chicken thighs, cut into bite-sized pieces
1 1/2 rounded tsp coriander powder
1/2 tsp cayenne
1/2 tsp turmeric powder
1/8 tsp ground black pepper
2-3 tbs olive oil
1/2 tsp mustard seeds
1/2 cup onion, thin, long slices
4-5 cloves garlic, minced
2 tsp ginger, thin slices
a few curry leaves *
1 tbs vinegar
Salt, to taste
1/2 cup first thick coconut milk from 1 cup dry unsweetened coconut**
2 cups thin second coconut milk **
3 sweet potatoes, small dice


(step 1)

Mix coriander, cayenne, turmeric and pepper together and set aside.


(step 2)

Fry mustard seeds in hot oil and saute onion, garlic, ginger and curry leaves in a larger cooking pot.


(step 3)

Move onions to the side and fry the spice mixture in the oil and stir for a few minutes.


(step4)

Add meat, vinegar, salt and stir for a few minutes.


(step 5)

Mix thin second coconut milk and cook. Close the pan with a deep lid with a splash of water. When the meat is done, add the sweet potatoes.


(step 6)

After the sweet potatoes are cooked, stir in the thick first coconut milk. When the curry thickens, remove from heat.


(step 7)

Enjoy with roti, rice, naan, etc.

* Curry leaves are available at Dino's Grocery Mart on Notre Dame.

** To make your own first and second coconut milk, measure out one cup dry unsweetened coconut into a blender and add one cup very hot water. Blend well and strain. This is your first coconut milk. Take the drained blended coconut and return to the blender. Add another cup or two of very hot water and blend very well again. Drain. This is your second coconut milk.