Proper Keralan Chicken Curry

Proper Keralan Chicken Curry

Made With Our Keralan Coconut Curry -
2 SERVES
2-3 SERVES
prep
10 MINS PREP
20 MINS COOK
25-35 MINS COOK
A simply delicious, easy, and luxuriously creamy recipe. Scatter with some freshly chopped coriander and some crispy fried onions for added texture.
Anjum Signature

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 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 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

Kerala, located on the Western coast of India, is home to large populations of Hindus, Christians and Muslims. As a result, the region has perhaps one of the most diverse cuisines of all. The Muslim dishes are spicy, rich and often meaty, the Christian dishes, mild mannered and the Hindu dishes somewhere in the middle - and often more vegetable-based. In short, Kerala holds something for everyone.

Our Keralan Coconut Curry is one of our best-sellers, so don’t let the mildness put you off. Lovers of heat can also add in both green or red chillies in. This curry goes really well with seafood, chicken, vegetables, eggs, pork and most things.

£3.15
( / )
133p per 100g
Free delivery over £25 Free delivery over £25
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