This delicious creamy Keralan curry is the essence of South India. A wonderful, flavourful chicken curry with an abundance of colour and taste. Learn how easy this creamy and fragrant Keralan curry is to make at home.
4small green chillies(chopped or sliced - optional)
Instructions
To make the Keralan curry powder
In a dry frying pan, gently toast the coriander, cumin, fennel, cinnamon, cardamom, cloves and peppercorns until they pop around the pan.
Remove from the heat and using a spice grinder or pestle & mortar, grind into a fine powder. Mix in the turmeric and Kashmiri chilli powder and set aside. This recipe makes double the quantity of powder, you can store what's left in a small glass jar for 6-12 months.
In a large casserole pan or Dutch oven, heat the coconut oil over a medium/high heat until hot. Add the curry leaves and let them splutter briefly before adding the onion. Stir fry the onion for 5-6 minutes until soft.
Add the garlic and ginger and stir for about 1 minute before adding half of the curry powder (store the rest) along with the tomato and chicken. Stir everything well and cook for about 5 minutes, stirring regularly.
Pour in the coconut milk and about 3 cups water. Stir well and bring to a simmer. Reduce the heat to low and simmer gently, uncovered, for 30-40 minutes until the sauce is thick and creamy.
Sprinkle over the garam masala and salt and cook for 1-2 minutes. Remove from the heat and serve.
If using, sprinkle over the cilantro, chillies and a squeeze of lime juice.
Notes
Serving: Serve hot with lots of fluffy basmati rice or Indian breads. I like to garnish mine with fresh chillies, limes and cilantro.Storing: Fridge: Leftovers will stay fresh in an airtight container for 4-5 days in the fridge. Reheat on the stove or by microwave.Freezer: This curry freezes very well. Simply portion into smaller airtight containers and freeze until needed. They'll stay fresh for 3+ months. Reheat in a microwave from frozen for 5-6 minutes, stirring occasionally. TIP: add about 1/4 cup water before reheating to avid the sauce drying up too much.Add some vegetables: Get some of your 5-a-day by adding some vegetables to this curry.
Potatoes work well (add with around 20 minutes to cook 2-inch chunks)
Add a cupful of frozen peas at the end and simmer for 1 minute
Add cooked spinach and cook for 5 minutes
Stir in some cooked French beans at the end.
Chop fresh tomatoes or red peppers and stir them in at the end.