One great way to warm up to winter is to embrace it with a curry. Here's a classic Chicken Curry recipe using Arvinda's Madras Masala that takes us south with the use of coconut. Anything with coconut reminds us of warmer weather and this just maybe what we need to help us along through 'Old Man Winter'!
Here is the recipe:
Malabar Coconut Chicken Curry
4 chicken breasts, cut into pieces
2 tbsp coconut oil
6-8 Arvinda's Curry Leaves
1 extra-large onion (or 4 medium onions), peeled and finely chopped
¼ cup canned tomatoes, crushed
2 tbsp Arvinda’s Madras Masala
1 tsp salt (or to taste)
1 cup coconut milk
1 tbsp fresh coriander, finely chopped, to garnish
1 tsp Arvinda’s Garam Masala, to garnish (optional)
Method of Preparation:
In a pan, heat coconut oil on medium-high. Add Arvinda’s Curry Leaves. Fry for one minute.
Add onion(s) and fry until caramelized. This usually takes 10-15 minutes. Add tomatoes and cook for 2-3 minutes.
Add Arvinda’s Madras Masala, salt and stir-fry for 2-3 minutes until it turns into a thick masala paste. Add chicken pieces and mix with masala paste. Cover and cook chicken on low heat for 10 minutes, or until it loses its pinkness.
Add coconut milk and simmer to make a thick curry sauce. Cover and cook until chicken pieces are tender. Thin out sauce with water if you would prefer a thin consistency.
Serve in a serving dish and garnish with coriander and a sprinkling of Arvinda’s Garam Masala. Serve with rice.
This is your cue to go make a curry!
Warm wishes to you from Arvinda's.