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Kerala Chicken Curry by Chef Jinson Mahabelly | Recipe
INGREDIENTS :
- Oil, 1/4 cup
- Onions, 2, thinly sliced
- Ginger paste, 1 tbsp
- Garlic paste, 1 tbsp
- Chicken, 1.5 kg, cut into 12 pieces
- Water, 4 cups
- Thin coconut milk, 4 cups
- Salt, 1 tbsp
- Thick coconut milk, 1 cup
- Coconut oil, 1 tbsp
- Mustard seeds, 1 tsp
- Shallots, 6, thinly sliced
- Curry leaves, 6
- Lemon juice, 1 tbsp
For the spice paste:
Grind to a smooth paste
- Ground coriander, 1/4 cup
- Chilli powder, 1 tsp
- Ground turmeric, 1 tsp
- Water, 1/2 cup
For the spice powder:
Warm spices slightly in a small dry skillet and then grind into a powder
- Cinnamon sticks, 2, 1 inch
- Cloves, 6
- Cardamom pods, 4
- Ground fennel, 1/2 tsp
- Aniseed, 1 tsp
- Black peppercorns, 1 tsp
METHOD :
- Heat the oil in a large pan, add the onions and fry for 1 minute, until soft and transparent
- Add the ginger and garlic pastes and fry for 1 minute. Add the spice paste and the spice powder and fry over low heat, stirring continuously, for 1 to 2 minutes, until the oil rises to the top
- Add the chicken and stir fry for 3-5 minutes, until the pieces are coated with the spice mixture. Add the water, thin coconut milk and salt. Simmer over low heat for 20 minutes, with the lid on
- When the chicken is tender, add the thick coconut milk and cook for a few more minutes
- Heat the coconut oil in a small skillet and add the mustard seeds. When they burst, add the shallots and curry leaves and fry until golden brown. Pour over the curry and stir in the lemon juice
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