If you enjoy Indian food and like to cook at home, you should get to know Madhur Jaffrey if you haven’t already. She is basically the cookbook author who brought Indian cooking to the American home.  I have her first cookbook, but recently received her latest At Home with Madhur Jaffrey for my birthday last February.

Well I finally found some time to make something from it and all I can say is ‘why did it take me so long?’ This was simply the best Indian dish I’ve ever had.

The Kerala-Style Chicken Curry is a fairly simple dish that does not require 20 different spices like many homemade Indian dishes.  The curry leaves are the only hard to find ingredient that I bought at Namaste India Supermarket in Irving, Texas. The store also sells in-store made roti bread and chana masala we also bought. Our local Whole Foods now carries local pasture raised whole chickens.

This is a simple one-pot recipe. Saturday I bought some Fatality Red Peppers at the White Rock Farmer’s Market that I placed in the broth after the coconut milk was added and cooked the chicken for another 15 minutes at a medium-high heat boil then added 2 tablespoons of butter a minute before serving.

Serve this with rice and sautéed greens.

Full Recipe: Kerala-Style Chicken Curry.