Keralan Chicken or Fish Curry
For a veggie/vegan option use paneer, for a pescatarian option use Hake
Servings: 2 People
Ingredients
- 330 g Chicken thighs skinless and boneless or 2 fillets of Hake or 250g paneer
- ½ tbsp Ground coriander
- 1 pinch Ground Turmeric
- 1 tsp Mild curry powder madras
- ¼ tsp Cracked black pepper
- 1 Onion or shallot, sliced
- 2 tbsp Vegetable oil
- 1 Green chillies use birds eye chilli for more heat/spice
- 5 g Fresh curry leaves about 2 leaves
- ½ tsp Fresh ginger grated
- 3 clove Garlic mashed or grated
- 200 ml Coconut milk 1/2 tin
- 200 g Chopped tomatoes 1/2 tin
- Sea salt to taste
- Cracked black pepper to taste
- 1/2 Red pepper optional, or peas, okra
- 5 g Fresh Coriander 1 tbsp, chopped
Method
- In a bowl mix a splash of oil, half the garlic, salt and pepper - coat the chicken with the mix. Ideally, let marinade for a couple of hours.
- Heat a frying pan on medium heat and add a splash of oil. Lightly seal the chicken or paneer on all sides and set aside, for fish seal skin side down.
- Add more oil to the same pan, add sliced onion and sauté for five minutes, until slightly coloured.
- Add the rest of the garlic, chilli, curry leaves and ginger and cook for a further minute, followed by all the spices, this step is very important as the finished sauce is improved by cooking the spices before adding the liquids.
- Add coconut milk and chopped tomatoes, mix well, and bring to a gentle simmer.
- Place the seared chicken into the sauce and thoroughly cook
- Garnish with chopped coriander.