Keralan chicken and coconut curry recipe
Easy/ prepare ahead/ freeze
Preparation time 40 minutes
Cooking time 1 hour
Serves 6 to 10
sunflower oil, for browning
12 bone-in chicken thighs
2 large onions, sliced
3 dried Kashmiri chillies
2tbsp coriander seeds, crushed
10 cardamom pods, crushed, seeds only
1 cinnamon stick
2tsp turmeric
8 garlic cloves, crushed
large piece fresh ginger (around 5cm/2in), grated
1 jar Bart Tamarind Paste
2 x 400g cans coconut milk
5tbsp chopped fresh coriander
large handful curry leaves
1 In batches in a large frying pan, heat a little sunflower oil and brown the chicken all over. Set aside. Cook the onions over a gentle heat in the same pan for 10 minutes until just starting to soften.
2 Add the chillies, coriander, cardamom, cinnamon and turmeric, and cook, stirring, for a few minutes. Add the garlic and ginger, cook for a few minutes then return the chicken to the pan, coating in the mix. Now add the tamarind paste and coconut. Bring to the boil then simmer, seasoning well. Let it cook very gently for about 1 hour, then add the coriander and curry leaves just before serving.
Per serving 477-286 calories, 31-18g fat (22-18g saturated), 14-8g carbohydrate
