Proper Keralan Chicken Curry

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Proper Keralan Chicken Curry

2-3 SERVES

10 MINS PREP

COOKS IN 35 MINS

A simply delicious, easy, and luxuriously creamy recipe. Scatter with some freshly chopped coriander and some crispy fried onions for added texture.

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Tailored to Taste

So simple and luxuriously creamy, this is an Indian recipe you must add to your meal rotation. Traditionally, this would be made with a whole chicken, cut into 18 pieces. To make this recipe simpler, we have used chicken thigh fillets as this is a really succulent cut with lots of “chicken” flavour, but you can use breast if you prefer. Scatter with some freshly chopped coriander and some crispy fried onions for added texture.

Ingrédients

1 pack of The Spice Tailor Keralan Coconut Curry
1½ tbsp. vegetable or coconut oil
4 chicken thigh fillets, chopped into bite size pieces.

For optional garnish:

1 tsp. vegetable oil
8 fresh curry leaves
2 tbsp. slivered or shredded (unsweetened) coconut, fried/toasted
Small handful of crispy fried shallots (shop-bought or homemade)

Méthode

Heat the oil in a large non-stick pan. Add the spices from the pouch, including the whole chilli for extra heat if you would like. Turn the heat down and cook until the mustard seeds are popping. Add the chicken, and allow to cook for 2-3 minutes, browning on each side.
Add the main sauce packet and a small splash of water, bring to a simmer and cook until the chicken is cooked through, around 10 minutes.
Meanwhile, for the garnish, heat the oil in a small pan. Add the curry leaves and cook over a moderate flame until crisp. Spoon out and set aside. Add in the coconut slivers and cook until lightly golden. Set aside on a paper towel to drain of any excess oil.
Serve the chicken with the crispy garnishes and serve with rice, naan or paratha.
Extra - If you would like to make your own crispy shallots, peel and slice 2-3 shallots into rings. Add the shallots, along with enough vegetable oil to submerge the shallots, and cook over low-medium heat for approx. 20-25 minutes, until golden brown. Carefully spoon the shallots onto a plate with a few layers of kitchen roll underneath to soak up any excess oil. Leave to cool.

Tailored to Taste

Ingrédients

1 pack of The Spice Tailor Keralan Coconut Curry
1½ tbsp. vegetable or coconut oil
4 chicken thigh fillets, chopped into bite size pieces.

For optional garnish:

1 tsp. vegetable oil
8 fresh curry leaves
2 tbsp. slivered or shredded (unsweetened) coconut, fried/toasted
Small handful of crispy fried shallots (shop-bought or homemade)

Méthode

Heat the oil in a large non-stick pan. Add the spices from the pouch, including the whole chilli for extra heat if you would like. Turn the heat down and cook until the mustard seeds are popping. Add the chicken, and allow to cook for 2-3 minutes, browning on each side.
Add the main sauce packet and a small splash of water, bring to a simmer and cook until the chicken is cooked through, around 10 minutes.
Meanwhile, for the garnish, heat the oil in a small pan. Add the curry leaves and cook over a moderate flame until crisp. Spoon out and set aside. Add in the coconut slivers and cook until lightly golden. Set aside on a paper towel to drain of any excess oil.
Serve the chicken with the crispy garnishes and serve with rice, naan or paratha.
Extra - If you would like to make your own crispy shallots, peel and slice 2-3 shallots into rings. Add the shallots, along with enough vegetable oil to submerge the shallots, and cook over low-medium heat for approx. 20-25 minutes, until golden brown. Carefully spoon the shallots onto a plate with a few layers of kitchen roll underneath to soak up any excess oil. Leave to cool.

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Fabriqué avec notre délicieux

Cari à la Noix de Coco du Kerala

Un curry du Kerala à la noix de coco, délicatement équilibré et moelleux. Ses épices douces et ses couches de saveurs en font un plat incontournable pour ceux qui aiment les saveurs indiennes plus douces. Parfait avec des fruits de mer, du poulet, des œufs ou des légumes.

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