Keralan chicken curry

Summary Not available

  • 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
  1. For the Keralan curry, put the turmeric, yoghurt and a pinch of salt in a bowl and mix well

  2. Add the chicken pieces and leave to marinate for an hour

  3. Meanwhile, make the curry paste

  4. Place a frying pan over a low heat and add the oil, followed by the ginger and garlic

  5. Fry for about a minute, then add the remaining paste ingredients and fry for 5–6 minutes, or until lightly coloured

  6. Leave to cool, then transfer to a blender, add 3–5 tablespoons water and blend to a fine paste

  7. Set aside

  8. To finish the Keralan chicken curry, place a heavy-based, non-stick pan over a medium heat and add the vegetable oil

  9. When hot, add the chillies and let them sizzle for about 10 seconds

  10. Add the onion and a pinch of salt and fry for 10–12 minutes, or until browned

  11. Stir in the blended tomatoes and cook for 3 minutes

  12. Add the spice paste and fry for 4–5 minutes, stirring well, until the sauce thickens slightly

  13. Increase the heat and add the marinated chicken pieces, stirring well to coat them with spice paste

  14. Fry for 4 minutes, or until lightly coloured

  15. Add 100ml/3½fl oz water and season with salt and pepper

  16. Cover with a lid and simmer for 25 minutes, or until the chicken is cooked through

  17. Add the coconut milk, stir well and simmer for a further 4–7 minutes, or until the sauce is slightly thickened

  18. For the raita, in a small bowl, add the mint, coriander, yoghurt, ginger, spring onions and 100ml water to a blender

  19. Blend to a smooth paste, then transfer to a bowl and sprinkle over the crushed cumin seeds, black salt and sea salt

  20. Set aside

  21. For the lime and coriander rice, season the cooked rice with salt and pepper

  22. Fork lightly to loosen the grains and set aside

  23. Place a large heavy-based saucepan over a medium heat and add the oil

  24. When hot, add the chopped chilli and fry for a few seconds

  25. Add the rice and heat through, stirring well

  26. Add the lime zest and fresh coriander

  27. Mix well and turn off the heat

  28. Stir through the lime juice

  29. To serve, garnish the curry with chilli flakes or coriander and serve in bowls with the rice and raita alongside

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