Keralan Chicken Curry
Over a year ago
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Ingredients
- Ghee or veg oil
- 1 Large onion chopped
- 1 Garlic finely chopped
- ½ tsp Tumeric Powder
- ½ tsp chilli powder
- 2 tsps Coriander powder
- 1 tsp Black Peppercorn crushed
- 5 Cloves crushed
- 2-6 Green Chillies halved
- 2 Tomatoes .quatered
- Small piece of Ginger finely chopped
- 400g tin of coconut milk
- 2 Curry leaves
- Salt to taste
- 500g Chicken pieces
Accompaniment
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Method
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1
Soak the coriander, chilli and tumeric powder together in a little water. Use just enough water to cover the powder.
Heat the oil in a large pan and saute the onion and garlic, ginger, curry leaves and chillies for about 5 minutes
Add the soaked and crushed spices and the stick of cinnamon and fry for another couple of minutes.
Add the Chicken pieces, season with salt and mix well, cover and and cook on a medium heat until chicken is tender.
Add tomatoes and Coconut Milk, mix well and cook uncovered for a further 10mins.
Season with lots of fresh coriander and serve with naan bread and basmati rice
Chef's Tips
Use less fresh chillies for a milder curry
Also great with lamb!
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