Chicken Curry (Indian-Jewish)

Jews from Cochin (major port city on the Malabar Coast of India bordering the Laccadive Sea, Kerala) cook this dish regularly. It's surprisingly simple to make, but filled with flavour. Serve it hot over rice or with chapati (whole-grain flatbread).

chicken thigh or breast pieces (500 g)
½ cup coconut oil
1 cup coconut milk
1 large onion, sliced into half moons
1 Tbsp. ginger garlic paste
10 curry leaves
2 green chilies, finely chopped
1 tsp. red chili powder
½ tsp. ground turmeric
1 tsp. ground cumin
2½ cups water
sea salt

To Serve:
steamed rice or chapati

Wash chicken pieces and set them aside.

Heat oil in a pan over medium-high heat, add onions and fry until they turn brown.

Add the curry leaves and green chilies, stir and cook for a few minutes.

Add the chicken pieces, coconut milk, chili powder, turmeric, cumin, salt and water and cook on a low heat until the chicken is tender.

Makes 3-4 servings.