Keralan chicken curry
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- 5 tsp ground turmeric
- 2 tbsp Greek-style yoghurt (lightly whisked)
- 800 g and thihs (skin removed)
- 3 tbsp vegetable oil
- 2 bird’s-eye chillies (slit lengthways)
- 1 onion (thinly sliced)
- 2 tomatoes (blended)
- coconut milk
- fresh coriander (to garnish)
- black pepper
- 1 tbsp vegetable oil
- root ginger (roughly chopped)
- 8 garlic cloves (roughly chopped)
- 1 tbsp coriander seeds
- 4 chillies
- 2 fennel seeds
- 5 tsp black peppercorns
- cassia bark
- 5 cardamom pods (seeds only)
- 1 tsp cumin seeds (roasted and coarsely ground)
- 5 tsp black salt
- sea salt
- mint leaves
- and stems
- Greek-style yoghurt
- root ginger (roughly chopped)
- 2 spring onions (roughly chopped)
- basmati rice
- 1 tbsp vegetable oil
- 1 bird’s-eye chilli (roughly chopped)
- 5 . lime (zest and juice)
- 2 tbsp fresh coriander
For the Keralan curry, put the turmeric, yoghurt and a pinch of salt in a bowl and mix well
Add the chicken pieces and leave to marinate for an hour
Meanwhile, make the curry paste
Place a frying pan over a low heat and add the oil, followed by the ginger and garlic
Fry for about a minute, then add the remaining paste ingredients and fry for 5–6 minutes, or until lightly coloured
Leave to cool, then transfer to a blender, add 3–5 tablespoons water and blend to a fine paste
Set aside
To finish the Keralan chicken curry, place a heavy-based, non-stick pan over a medium heat and add the vegetable oil
When hot, add the chillies and let them sizzle for about 10 seconds
Add the onion and a pinch of salt and fry for 10–12 minutes, or until browned
Stir in the blended tomatoes and cook for 3 minutes
Add the spice paste and fry for 4–5 minutes, stirring well, until the sauce thickens slightly
Increase the heat and add the marinated chicken pieces, stirring well to coat them with spice paste
Fry for 4 minutes, or until lightly coloured
Add 100ml/3½fl oz water and season with salt and pepper
Cover with a lid and simmer for 25 minutes, or until the chicken is cooked through
Add the coconut milk, stir well and simmer for a further 4–7 minutes, or until the sauce is slightly thickened
For the raita, in a small bowl, add the mint, coriander, yoghurt, ginger, spring onions and 100ml water to a blender
Blend to a smooth paste, then transfer to a bowl and sprinkle over the crushed cumin seeds, black salt and sea salt
Set aside
For the lime and coriander rice, season the cooked rice with salt and pepper
Fork lightly to loosen the grains and set aside
Place a large heavy-based saucepan over a medium heat and add the oil
When hot, add the chopped chilli and fry for a few seconds
Add the rice and heat through, stirring well
Add the lime zest and fresh coriander
Mix well and turn off the heat
Stir through the lime juice
To serve, garnish the curry with chilli flakes or coriander and serve in bowls with the rice and raita alongside
No extra notes