Kerala chicken curry


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Chicken curry

Roasted coconut masala

To serve

To begin, make the roasted coconut masala. Heat 2 tbsp of the oil in a pan and once hot, add all of the dry spices, the dried chillies and the curry leaves. Cook until aromatic
Add the ginger, garlic and shallots and cook for a few minutes. Add the coconut and turmeric powder and roast all of the masala ingredients together, sautéing until golden-brown. Add a splash of water if required
Remove from the pan, leave to cool then grind in a blender with a small splash of water to create a silky paste
To prepare the curry, heat 2 tbsp of oil in a pan add the bay leaves, green chillies, onions and turmeric powder. Sauté the onions until golden brown, then add the masala paste to the pan and cook for a few minutes
Add the chopped tomatoes, stir well and leave the pan covered on a gentle heat until the tomatoes break down and the masala is fragrant
Add a dash of oil to a clean pan, place over a medium heat and, once hot, add the chicken pieces. Stir-fry on a high heat until the chicken is golden, then reduce the heat and add the curry. Allow the chicken to simmer on a gentle heat for approximately 20 minutes – the oil will eventually separate from the curry
  • 1 chicken, cut into pieces (or a mixture of breast, legs and thighs)
Check the seasoning and stir in the coriander. Once the chicken is fully cooked through, serve hot garnished with the fresh coconut and toasted coconut flakes
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