Coconut Curry
Coconut Curry
IndiaIndianEveryday Meat 60 min 6 servings Easy
A Bene Israel adaptation of coastal Indian curry using coconut, tamarind, turmeric, and coriander to create a fully kosher meat or fish meal; this version uses chicken.
Ingredients
- •2 pounds chicken thighs
- •1 onion, chopped
- •1 cup coconut milk
- •1/2 cup grated coconut
- •1 tablespoon tamarind paste
- •1 teaspoon turmeric
- •2 teaspoons ground coriander
- •1 teaspoon cumin
- •2 garlic cloves
- •1 tablespoon oil
- •1 1/2 teaspoons kosher salt
Instructions
- 1
Blend the grated coconut with garlic and a little water into a rough paste.
- 2
Cook the onion in oil until golden, then add the coconut paste, turmeric, coriander, and cumin.
- 3
Add the chicken and stir to coat well in the spices.
- 4
Pour in the coconut milk, tamarind, and salt and simmer until the chicken is tender.
- 5
Serve hot with rice or flatbread.
Kosher notes
This version is a meat curry with chicken; a fish version may be treated differently in some kosher kitchens.
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