As you know, I am always researching and testing recipes that I can then teach in my classes. While building a menu for a recent Indian class, and based on student’s requests of making something different, I came across the idea of doing a less common southern Indian recipe, Kerala came to mind.
The area is famous for its heavy coconut use in their recipes, and this easy but super flavourful recipe is a keeper. It contains lots of spices, but nothing hard to source. If you have time to marinate the chicken overnight before adding it to the sauce, you will have an even better dish.
This is a decadent curry, as it is made only with coconut milk, so adding the topping really brings it up to another level. The chilies cut through the richness of the coconut milk and the finish is superb. Serve with steamed basmati rice and a green vegetable and you will be in heaven.
Kerala Style Chicken Curry
1.5 kg boneless skinless chicken thigh, cut into 1” pieces
1/2 tsp Kashmiri chili powder
1/2 tsp salt
1/2 tsp ground turmeric
3/4 tsp garam masala
1/2 tsp ground black pepper
Juice of 1 lime
For the curry:
3-4 Tbsp coconut oil
1 1/4 cups chopped onion
3/4 Tbsp minced ginger
3/4 Tbsp minced garlic
3/4 cup chopped Roma tomatoes
400mL coconut milk
1/2 Tbsp garam masala
1/4 Tbsp ground coriander
1/4-1/2 tsp Kashmiri red chili powder
Tempering - optional but delicious:
3 Tbsp coconut oil
1 large sliced shallot or 12 pearl onions, peeled and sliced thinly
2-4 dried red chilies, crushed
2 sprigs fresh curry leaves, optional
In large bowl, combine chicken with Kashmiri chili powder, salt, ground turmeric, garam masala, ground black pepper and lime juice. Set aside while you prep everything else.
In large sauté pan, heat coconut oil and cook onions over medium low heat until starting to get golden, about 10 minutes. Add garlic and ginger and cook for another couple of minutes.
Add tomatoes and cook until they break down, about 5 minutes.
Add marinated chicken and cook over medium heat for 10 minutes, until partway cooked. Stir in the garam masala, ground coriander and Kashmiri chili powder and cook for 2 minutes.
Stir in coconut milk and simmer, uncovered, until slightly thick, 20-30 min. Season to taste with salt and pepper.
Optional tempering: In small frying pan heat coconut oil and cook shallots or onions until soft and translucent. Add curry leaves and dried chilies and cook until leaves are crispy.
Pour this mixture over the curry and serve immediately.
Serves 6-8.