Proper Keralan Chicken Curry
- 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)
- 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.
- 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)
- 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.