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Keralan chicken and coconut curry recipe

An aromatic rather than fiery curry, this is a guaranteed crowd-pleaser

  • Serves 6-10

  • Prep time 40 mins

  • Cooking time 1 hr

  • Total time 1 hr 40 mins

  • Skill level Easy

  • Calories 477-286 per serving

  • Freeze yes
  • Prepare ahead yes
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Ingredients

  • 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

Preparation

  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.

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