How To Make Kerala Chicken Curry
In this guide, Nisha Katona shows you how to make a beautiful, fragrant Kerala chicken curry.
- Prep:
- 15m
- Cook:
- 35m
- Total:
- 50m
- Serves:
- 2
You Will Need
- 2 oil
- 1 tsp mustard seeds
- handful curry leaves
- 3 onions
- 1 small piece of ginger, grated
- 3 cloves of garlic
- 2 chicken breasts
- 3 natural yoghurt
- 1/2 tsp chilli powder
- 1 tsp turmeric
- 5 tsp garam masala
- 3 green chillies
- 1 cups (250ml) coconut milk
Method
Heat the oil and add the mustard seeds, as they start to pop add the curry leaves, they will pop too so be careful not to get splashed with hot oil! Once these have cooked slightly, add the onions, ginger and garlic and cook until the onions have colour all over.
Marinade your chicken breasts in natural yoghurt and 2tbsp of the garam masala then stir into the other ingredients, browning slightly. Add the chilli powder, turmeric and the rest of the garam masala and cook well. Once the chicken is cooked, add the chillies and the coconut milk and simmer until combined.
Serve with rice or a crispy lettuce salad.
