Kerala Coconut Chicken Curry

• Gluten free
• Paleo

• Meat

  • 2 1/2 lbs Chicken thighs, boneless skinless

• Produce

  • 1 inch Ginger, fresh
  • 4 Red chilies, small dried
  • 6 Shallots, large
  • 2 Tomatoes, large
  • 2 Yellow onions, large

• Baking & Spices

  • 4 Cloves, whole
  • 2 tsp Coriander seeds
  • 2 tsp Fennel seeds
  • 1 tsp Mustard seeds, brown or black
  • 2 tsp Peppercorns, black
  • 3 tsp Salt
  • 1 tsp Turmeric, powder

• Oils & Vinegars

  • 1 tbsp Vegetable oil or coconut oil
  • 1 tbsp Vinegar

• Nuts & Seeds

  • 3/4 cup Coconut, unsweetened
  • 1 tsp Cumin seeds

Found on thekitchn.com

Ingredients

• 4 small dried red chilies
• 6 large shallots, peeled and halved
• 3/4 cup grated unsweetened coconut
• 4 whole cloves
• 2 teaspoons black peppercorns
• 2 teaspoons coriander seeds
• 2 teaspoons fennel seeds
• 1 teaspoon brown or black mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 tablespoon vegetable oil or coconut oil
• 1 inch fresh ginger, peeled and minced
• 2 large yellow onions, sliced
• 2 large tomatoes, sliced
• 2 1/2 to 3 pounds boneless skinless chicken thighs, cut into bite-sized pieces
• 3 teaspoons salt
• 1 tablespoon vinegar

Nutrition