1 lb boneless skinless chicken breast (455 g), diced
kosher salt, to taste
freshly ground black pepper, to taste
1 cup full-fat coconut milk (240 mL)
2 teaspoons tamarind paste, or lime juice
1 teaspoon sugar
steamed rice, for serving
2 tablespoons fresh cilantro, chopped
kashmiri chile powder, for garnish
Nutrition Info
Calories 430
Fat 21g
Carbs 21g
Fiber 3g
Sugar 11g
Protein 38g
How to Make It
1. Step
In a wide-bottomed pot or Dutch oven, heat the coconut oil over medium heat until shimmering. Add the mustard seeds and cook until just beginning to pop, 30–60 seconds. Add the curry leaves and let crisp for 30 seconds, then add the green chiles and sauté for 30 seconds more, until fragrant.
2. Step
Add the red onions and cook for about 5 minutes, until softened. Add the ginger and garlic and cook for 1 minute, until fragrant.
3. Step
Add the tandoori masala and cook for 1 minute, until lightly toasted.
4. Step
Stir in the tomatoes and cook for 3 minutes, until well combined.
5. Step
Add the chicken and season with salt and pepper. Stir to coat the chicken well with the spiced tomato mixture and cook until no longer pink.
6. Step
Add the coconut milk, tamarind paste, and sugar and stir well. Reduce the heat to medium-low, cover, and cook for 15 minutes, or until the chicken is cooked through and the oil begins to separate from the sauce.
7. Step
Spoon the curry over steamed rice. Garnish with cilantro and a sprinkle of chile powder, if desired.
