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Keralan Chicken Curry
Transport your kitchen to the coast of South India with this vibrant Keralan Chicken Curry. This isn't your average curry; it starts with a deep, aromatic marinade and a handcrafted spice paste featuring toasted fennel seeds, cassia bark, and Kashmiri chillies. Finished with rich coconut milk and served alongside crispy Eric Lyons samosas, this dish delivers a perfect balance of heat, spice, and creamy indulgence.
Shopping list
For the Keralan chicken curry:
- ½ tsp ground turmeric
- 2 tbsp Greek-style yoghurt, lightly whisked
- 800g chicken thighs, skin and bones removed
- 3 tbsp vegetable oil
- 2 green bird's-eye chillies, slit lengthways
- 1 onion thinly sliced
- 2 medium sized tomatoes or 8 cherry or plum tomatoes, blended
- 100ml/3½fl oz thick coconut milk
- a pinch red chilli flakes and chopped fresh coriander, to garnish
- salt and freshly ground black pepper
For the curry paste:
- 1 tbsp vegetable oil
- 2.5cm/1in piece fresh root ginger, roughly chopped
- 8 garlic cloves, roughly chopped
- 1 tbsp coriander seeds
- 4 dried Kashmiri chillies or 2 red fresh chillis
- 2 heaped tsp fennel seeds
- ½ tsp black peppercorns
- 4cm piece of cassia bark OR teaspoon of cinnamon
- 5 green cardamom pods, seeds only
Method
1
For the Keralan curry, put the turmeric, yoghurt and a pinch of salt in a bowl and mix well. Add the chicken pieces and leave to marinate for an hour.
2
Meanwhile, make the curry paste. Place a frying pan over a low heat and add the oil, followed by the ginger and garlic. Fry for about a minute, then add the remaining paste ingredients and fry for 5–6 minutes, or until lightly coloured. Leave to cool, then transfer to a blender, add 3–5 tablespoons water and blend to a fine paste. Set aside.
3
To finish the Keralan chicken curry, place a heavy-based, non-stick pan over a medium heat and add the vegetable oil. When hot, add the chillies and let them sizzle for about 10 seconds. Add the onion and a pinch of salt and fry for 10–12 minutes, or until browned.
4
Stir in the blended tomatoes and cook for 3 minutes. Add the spice paste and fry for 4–5 minutes, stirring well, until the sauce thickens slightly.
5
Increase the heat and add the marinated chicken pieces, stirring well to coat them with spice paste. Fry for 4 minutes, or until lightly coloured. Add 100ml/3½fl oz water and season with salt and pepper.
6
Cover with a lid and simmer for 25 minutes, or until the chicken is cooked through. Add the coconut milk, stir well and simmer for a further 4–7 minutes, or until the sauce is slightly thickened.
7
To serve, garnish the curry with chilli flakes or coriander and serve in bowls with rice.
Ingredients
800 g chicken thighs
2 tbsp Greek-style yoghurt
1 onion (thinly sliced)
2 green bird's-eye chillies (slit lengthways)
2.50 piece fresh root ginger (roughly chopped)
8 garlic cloves (roughly chopped)
Fresh coriander (chopped, for garnish)
4 tbsp vegetable oil (3 tbsp for curry, 1 tbsp for paste)
100 ml thick coconut milk
0.50 tsp ground turmeric
1 tbsp coriander seeds
4 dried Kashmiri chillies (or 2 fresh red chillies)
2 heaped tsp fennel seeds
0.50 tsp black peppercorns
4 cm piece of cassia bark (or 1 tsp cinnamon)
5 green cardamom pods (seeds only)
Red chilli flakes (for garnish)
Salt and freshly ground black pepper
Rice (for serving)
Eric Lyons Samosas (for pairing)