Kerala chicken curry
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Kerala chicken curry, also known as kozhi rarutha, is a popular south Indian chicken curry recipe. A dry-roasted masala blend made from a mixture of spices, chillies and coconut adds fantastic flavour to the dish, as well as giving the sauce its inviting deep brown colour. This dish is traditionally served spicy, so feel free to adjust the quantity of chillies if you'd prefer a slightly milder flavour.
First published in 2016
Ingredients
Metric
Imperial
Chicken curry
- 1 chicken, cut into pieces (or a mixture of breast, legs and thighs)
- 3 bay leaves
- 3 green chillies, slit open
- 150g of onion, chopped
- 1/2 tsp ground turmeric
- 1 tin of chopped tomatoes
- 1 tbsp of coriander, chopped
- 2 tbsp of oil, plus extra to fry the chicken
- salt
Roasted coconut masala
- 1 tbsp of coriander seeds
- 1/2 tbsp of fennel seeds
- 1 tsp cumin seeds
- 1 stick of cinnamon, approximately 5cm long
- 4 cloves
- 4 cardamom pods
- 3 dried red chillies, whole
- 20 curry leaves
- 1 piece of fresh ginger, approximately 4cm long, finely chopped
- 6 garlic cloves, sliced
- 4 tbsp of shallots, sliced
- 30g of freshly grated coconut
- 1/2 tsp ground turmeric
- 2 tbsp of oil
SAVE RECIPE
Equipment
- Blender
Method
1
To begin, make the roasted coconut masala. Heat 2 tbsp of the oil in a pan and once hot, add all of the dry spices, the dried chillies and the curry leaves. Cook until aromatic
- 2 tbsp of oil
- 1 tbsp of coriander seeds
- 1/2 tbsp of fennel seeds
- 1 tsp cumin seeds
- 1 stick of cinnamon, approximately 5cm long
- 4 cloves
- 4 cardamom pods
- 20 curry leaves
- 3 dried red chillies, whole
2
Add the ginger, garlic and shallots and cook for a few minutes. Add the coconut and turmeric powder and roast all of the masala ingredients together, sautéing until golden-brown. Add a splash of water if required
- 1 piece of fresh ginger, approximately 4cm long, finely chopped
- 6 garlic cloves, sliced
- 4 tbsp of shallots, sliced
- 30g of freshly grated coconut
- 1/2 tsp ground turmeric
3
Remove from the pan, leave to cool then grind in a blender with a small splash of water to create a silky paste
4
To prepare the curry, heat 2 tbsp of oil in a pan add the bay leaves, green chillies, onions and turmeric powder. Sauté the onions until golden brown, then add the masala paste to the pan and cook for a few minutes
- 2 tbsp of oil
- 3 bay leaves
- 3 green chillies, slit open
- 150g of onion, chopped
- 1/2 tsp ground turmeric
5
Add the chopped tomatoes, stir well and leave the pan covered on a gentle heat until the tomatoes break down and the masala is fragrant
6
Add a dash of oil to a clean pan, place over a medium heat and, once hot, add the chicken pieces. Stir-fry on a high heat until the chicken is golden, then reduce the heat and add the curry. Allow the chicken to simmer on a gentle heat for approximately 20 minutes – the oil will eventually separate from the curry
- 1 chicken, cut into pieces (or a mixture of breast, legs and thighs)
7
Check the seasoning and stir in the coriander. Once the chicken is fully cooked through, serve hot garnished with the fresh coconut and toasted coconut flakes
First published in 2016
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