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ACTIVE: 30 MIN
TOTAL TIME: 1 HR
SERVINGS: 4
Keralan cuisine is based on the culinary traditions of the region's Christian, Hindu and Muslim communities, and each group puts its own imprint on each recipe. This mildly sweet chicken curry (Nadan Kozhi) is in the style of Syrian-Christian Keralans; cooks from other communities omit the potatoes and squash.
Suggested Pairing
Chenin Blanc has lots of tropical flavors and a soft acidic edge—qualities that complement this mild curry. As South Africa's workhorse grape, Chenin Blanc is gaining international attention for clean, food-friendly wines.
2 tablespoons ground coriander
1 tablespoon plus 1 teaspoon pure chile powder, such as pasilla
1/4 teaspoon turmeric
3 tablespoons water
1/2 cup vegetable oil
3 onions, halved and thinly sliced
8 garlic cloves, thinly sliced
One 1-inch piece of fresh ginger, peeled and thinly sliced
12 curry leaves
2 teaspoons garam masala
1 teaspoon freshly ground black pepper
One 3 1/2-pound chicken, cut into 8 pieces, wing tips removed
Kosher salt
1 large baking potato, peeled and cut into 1-inch dice
3/4 pound butternut squash, peeled, seeded and cut into 1/2-inch dice
One 14-ounce can unsweetened coconut milk
1 cup chicken stock or low-sodium broth
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1st Keep
 toreapage
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