Chicken Curry with Potatoes and Butternut Squash

Chicken Curry with Potatoes and Butternut Squash
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. Adapted by Food and Wine
Recipe type: Main
  • 2 tablespoons ground coriander
  • 1 tablespoon plus 1 teaspoon pure chile powder, such as pasilla
  • ¼ teaspoon turmeric
  • 3 tablespoons water
  • ½ cup canola oil
  • 3 onions, halved and thinly sliced
  • 8 garlic cloves, thinly sliced
  • One 1-inch piece of fresh ginger, peeled and thinly sliced
  • 2 teaspoons garam masala
  • 1 teaspoon freshly ground black pepper
  • 6 chicken thighs
  • Kosher salt
  • 1 large baking potato, peeled and cut into 1-inch dice
  • 1 pound butternut squash, peeled, seeded and cut into ½-inch dice
  • One 14-ounce can coconut milk
  • 1 cup chicken stock or low-sodium broth
  1. In a small skillet, toast the coriander, chile powder and turmeric over moderate heat until fragrant, about 1 minute. Stir in the water to form a paste.
  2. In a very large, deep skillet, heat the vegetable oil. Add the onions, garlic, ginger and cook over moderately high heat, stirring occasionally, until the onions are translucent, about 5 minutes. Add in the spice paste, garam masala and black pepper and cook over moderate heat, stirring, until the oil separates from the paste, about 2 minutes.
  3. Lightly season the chicken pieces with salt. Add the chicken, diced potato and squash to the skillet and stir to coat with the seasonings. Stir in the coconut milk and chicken stock and bring to a simmer. Cover and cook over moderately low heat until the chicken is cooked through and the potato and squash are tender, about 25 minutes. Using a slotted spoon, transfer the chicken pieces to a bowl. Season the curry sauce with salt, pour it over the chicken and serve.
  4. SERVE WITH Steamed white rice.


Tilapia Ceviche with Coconut Milk


Tilapia Ceviche with Coconut Milk
Tilapia Ceviche with Coconut Milk My husband loves any style of Ceviche! So far this is his favorite one to date. The coconut milk helps to take the edge off the tangy from the limes.
Recipe type: side
  • 1 to 2 lbs of Fresh Tilapia cut into small squares.
  • 1 cup of fresh sqeezed lime juice
  • ½ cup of fresh lemon juice
  • 3 Serrano’s diced small, add more if you like it to be spicy
  • 1 cup coconut milk
  • 1 cup red onion chopped, soak in hot water
  • 3 tablespoons of chopped ginger
  • 3 tablespoons of chopped cilantro
  • 2 teaspoons of salt
  1. Directions
  2. Chop the red onions and place them in a small bowl with hot water. Set aside while preparing the rest of the ingredients. (this takes away the sulfur)
  3. In a large bowl, combine all the ingredients and stir well, add the drained onions. Cover the bowl tightly with plastic wrap and refrigerate for 2 hours. Serve as an appetizer with chips or alone.