This store requires javascript to be enabled for some features to work correctly.

Proper Keralan Chicken Curry

Proper Keralan Chicken Curry

Sold out
Made With Our Keralan Coconut Curry
2 SERVES
2-3 SERVES
prep
10 MINS PREP
20 MINS COOK
COOKS IN 35 MINS
A simply delicious, easy, and luxuriously creamy recipe. Scatter with some freshly chopped coriander and some crispy fried onions for added texture.
Tailored to Taste
So simple and luxuriously creamy, this is an Indian recipe you must add to your meal rotation. Traditionally, this would be made with a whole chicken, cut into 18 pieces. To make this recipe simpler, we have used chicken thigh fillets as this is a really succulent cut with lots of “chicken” flavour, but you can use breast if you prefer. Scatter with some freshly chopped coriander and some crispy fried onions for added texture.
Ingredients
  • 1 pack of The Spice Tailor Keralan Coconut Curry
  • 1½ tbsp.  vegetable or coconut oil
  • 4 chicken thigh fillets, chopped into bite size pieces. 
  • For optional garnish:
  • 1 tsp. vegetable oil
  • 8 fresh curry leaves
  • 2 tbsp. slivered or shredded (unsweetened) coconut, fried/toasted
  • Small handful of crispy fried shallots (shop-bought or homemade)
Method
  1. Heat the oil in a large non-stick pan. Add the spices from the pouch, including the whole chilli for extra heat if you would like. Turn the heat down and cook until the mustard seeds are popping. Add the chicken, and allow to cook for 2-3 minutes, browning on each side. 
  2. Add the main sauce packet and a small splash of water, bring to a simmer and cook until the chicken is cooked through, around 10 minutes. 
  3. Meanwhile, for the garnish, heat the oil in a small pan. Add the curry leaves and cook over a moderate flame until crisp. Spoon out and set aside. Add in the coconut slivers and cook until lightly golden. Set aside on a paper towel to drain of any excess oil. 
  4. Serve the chicken with the crispy garnishes and serve with rice, naan or paratha. 
  5. Extra - If you would like to make your own crispy shallots, peel and slice 2-3 shallots into rings. Add the shallots, along with enough vegetable oil to submerge the shallots, and cook over low-medium heat for approx. 20-25 minutes, until golden brown. Carefully spoon the shallots onto a plate with a few layers of kitchen roll underneath to soak up any excess oil. Leave to cool. 
Tailored to Taste
So simple and luxuriously creamy, this is an Indian recipe you must add to your meal rotation. Traditionally, this would be made with a whole chicken, cut into 18 pieces. To make this recipe simpler, we have used chicken thigh fillets as this is a really succulent cut with lots of “chicken” flavour, but you can use breast if you prefer. Scatter with some freshly chopped coriander and some crispy fried onions for added texture.
  • 1 pack of The Spice Tailor Keralan Coconut Curry
  • 1½ tbsp.  vegetable or coconut oil
  • 4 chicken thigh fillets, chopped into bite size pieces. 
  • For optional garnish:
  • 1 tsp. vegetable oil
  • 8 fresh curry leaves
  • 2 tbsp. slivered or shredded (unsweetened) coconut, fried/toasted
  • Small handful of crispy fried shallots (shop-bought or homemade)
  1. Heat the oil in a large non-stick pan. Add the spices from the pouch, including the whole chilli for extra heat if you would like. Turn the heat down and cook until the mustard seeds are popping. Add the chicken, and allow to cook for 2-3 minutes, browning on each side. 
  2. Add the main sauce packet and a small splash of water, bring to a simmer and cook until the chicken is cooked through, around 10 minutes. 
  3. Meanwhile, for the garnish, heat the oil in a small pan. Add the curry leaves and cook over a moderate flame until crisp. Spoon out and set aside. Add in the coconut slivers and cook until lightly golden. Set aside on a paper towel to drain of any excess oil. 
  4. Serve the chicken with the crispy garnishes and serve with rice, naan or paratha. 
  5. Extra - If you would like to make your own crispy shallots, peel and slice 2-3 shallots into rings. Add the shallots, along with enough vegetable oil to submerge the shallots, and cook over low-medium heat for approx. 20-25 minutes, until golden brown. Carefully spoon the shallots onto a plate with a few layers of kitchen roll underneath to soak up any excess oil. Leave to cool. 
MADE WITH OUR DELICIOUS
Keralan Coconut Curry
A delicately balanced, mellow coconut curry from Kerala. Its gentle spicing and layers of flavours makes this a go-to for those who love milder Indian flavours. Perfect with seafood, chicken, eggs or vegetables.
We recommend
Aubergine and Spinach Coconut Curry
Butternut Pumpkin, Kale and Feta Gratin
Cannellini Bean and Vegetable Curry
Coconut Chicken and Vegetable Tray Bake
Coconut Egg Curry
Goan Style Fish Curry
Kerala Chilli Fish Curry
Keralan Coconut Broth with Corn-on-the-Cob and Cannellini Beans
Keralan Coconut Curry
Keralan Coconut Dauphinoise Potatoes
Keralan Coconut Mudcrab Curry by Harry Foster
Keralan Coconut Seafood Gratin
Keralan Coconut Vegetable Curry
Keralan Coconut Vegetable Curry with Crispy Curry Leaves
Roasted Pumpkin Curry
South Indian Chicken Curry with Spinach and Ginger
Spicy South Indian Prawn Curry
Sticky Ginger Pork Stir-fry with a Coconut Broth and Rice Noodles
Summery chicken and vegetable Stew
Reviews
HELP ME