Keralan Chicken or Fish Curry
For a vegan or vegetarian option use 250g of paneer or 1/2 cauliflower
Servings: 2 People
Ingredients
- 350 g [P] Chicken thighs skinless and boneless or 2 fillets of Hake or 250g paneer
- ½ tbsp [S] Ground Coriander
- 1 pinch [S] Turmeric
- 1 tsp [S] Mild curry powder madras
- ¼ tsp [S] Black Pepper
- 1 [V] Onion or shallot, sliced
- 2 tbsp [S] Vegetable oil
- 1 [S] Green Chilli use birds eye chilli for more heat/spice
- 2 [S] Curry Leaves
- ½ tsp [V] Ginger grated
- 3 cloves [V] Garlic mashed or grated
- 200 ml [S] Coconut Milk 1/2 tin
- 200 ml [S] Chopped tomatoes 1/2 tin
- 1 pinch [S] Salt to taste
- 1 pinch [P] Pepper to taste
- 1/2 [V] Red pepper optional, or peas, okra
- 1 tbsp [S] Fresh coriander chopped, to garnish
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.