Chicken Coconut Curry

This was my first attempt at making Indian food, and now I’m hooked! When I eat this my whole body feels so warm, like everything is just circulating like it should. Roasting all of the whole seeds and blending them yourself is the magic of this recipe. The flavors are just so incredible together! It’s worth the time it takes, and you can also double your chicken coconut curry recipe because the curry powder makes enough for two recipes. We eat half of it and then freeze the other half into individual portions for lunches on the go. #lifehack

Chicken Coconut Curry

3 Tbsp Ghee or olive oil
2 medium onions chopped
1 inch piece of ginger minced
4 cloves garlic finely chopped
2 Tbsp tomato paste
2 Tbsp curry powder recipe follows
1 cinnamon stick
1-3 dried red chilies
Kosher salt and fresh ground pepper
Two 15 oz cans unsweetened coconut milk
2 cups chicken stalk
4 tomatoes seeded and chopped
6 boneless skinless chicken breast sliced into 1 inch strips
1/4 cup cilantro leaves plus more for garnish
1 lemon juiced
1 cup raw cashews

Curry Powder (Garam masala)

2 Tbsps coriander seeds
1 Tbsp cumin seeds
1 Tbsp cardamom seeds
1 Tbsp whole black peppercorns
1 tsp fennel seeds
1 tsp mustard seeds
1/2 tsp whole cloves
2 dried chilies broken in pieces, seeds discarded
2 Tbsps turmeric

For the Curry Powder

Heat the coriander, cumin, cardamom, pepper, fennel, mustard, and cloves to a small dry skillet on low until fragrant (2 minutes). In a clean coffee grinder or herb mill grind the toasted herbs until powdered. Add the turmeric powder and pulse again to combine. Use immediately or store in an air tight jar for up to a month. Be sure the curry powder is completely cooled before storing.

For the Chicken Curry Sauce 

Heat the ghee or olive oil in a heavy bottomed pot and add the onions, ginger, and garlic are very soft, for about 15 minutes. Add the tomato paste, curry, cinnamon, and chilies. Sir everything well and add the salt and pepper. Pour in the coconut milk and chicken stock and bring to a simmer, about 20 minutes. Add the chicken and lemon juice. When the chicken is cooked through add the cashews and serve over rice with cilantro sprinkled on top.