Kerala Chicken Curry
Coconut oil and coconut milk take the hardest edge out of the
chili, as is the case with this Kerala-style recipe.
Ingredients
For
two:
2 tbsp coconut oil
1 tsp mustard seeds
2 onions, sliced
2 garlic cloves, minced
2 cm ginger, sliced
curry leaves
300 g chicken, cut into 2-3 cm pieces
100 g coconut milk
salt
Masala:
2
tsp ground coriander
1 tsp red chili powder
1/2 tsp freshly ground black pepper
2 tbsp water
Instructions
1. Prepare
the masala: dry fry the spices and add some water to make a
paste.
2.
In another pan heat the coconut oil and add the mustard seeds.
3.
When the seeds begin to crackle, add the onion, garlic, ginger
and curry leaves. Stir and fry until the onion is translucent.
4.
Add the masala and keep on frying for some time.
5.
Add the chicken pieces, stir well and fry for a couple of minutes
or until the chicken is done. Add a little water, if needed.
6.
Add salt and the coconut milk. Let it simmer until the colour
turns from light brown into darker brown.
7.
Serve with basmati rise.
