Keralan Chicken Curry
Warming to taste, lightly spiced and naturally sweet, this comforting keralan chicken curry is Indian COMFORT FOOD at its best!
- 500 g boneless chicken thighs (cut into medium sized pieces)
- 2 tbsp coconut oil
- 2 large white onions (sliced thinly)
- 3 garlic cloves (choped finely)
- 1 inch ginger (chopped finely)
- 1/2 tbsp kashmiri chilli powder
- 1/2 tbsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp fennel seeds (crushed finely)
- 1/4 tsp cumin powder
- 1/2 tsp garam masala powder
- 10-12 curry leaves
- 1 green chilli (jalapeño or serrano) (cut in half)
- 1 large tomato (roughly chopped)
- 1/3 cup thick coconut milk
Heat coconut oil in a heavy bottomed pan over a medium flame. Once the oil has warmed, add onions along with a large pinch of salt and sauté until the onions begin to soften. Then add the ginger and garlic and sauté for a further 1-2 minutes.
Next add the Kashmiri chilli powder, coriander powder, turmeric powder, crushed fennel seeds, cumin powder, garam masala powder, curry leaves and green chilli to the pan. Gently sauté the spices for 30-60 seconds and within a minute the spices should begin to release their aromas.
Add the diced tomatoes and sauté until they have completely disintegrated into the onion spice mix. Put the chicken pieces to the pan and coat well in the spice mix. Turn the flame down low, cover with a lid and cook the curry for 25-30 minutes, or until the chicken has cooked thoroughly.
Pour in 1/3 cup of thick coconut milk and simmer for a final 1-2 minutes, just until the curry begins to bubble. If the gravy looks a little thick add just enough hot water to loosen the gravy.
Remove from the heat and finish by sprinkling in some flaked sea salt if required.
Calories: 400kcal (20%) Carbohydrates: 15g (5%) Protein: 44g (88%) Fat: 20g (31%) Saturated Fat: 15g (94%) Cholesterol: 94mg (31%) Sodium: 127mg (6%) Potassium: 321mg (9%) Fiber: 4g (17%) Sugar: 9g (10%) Vitamin A: 10IU Vitamin C: 31mg (38%) Calcium: 9mg (1%) Iron: 8mg (44%)