Kerala · Lunch, Dinner
Kerala chicken curry
Chicken simmered in a coconut milk curry perfumed with curry leaves and black pepper.
- Calories
- 773 kcal
- Protein
- 36 g
- Carbs
- 55 g
- Fat
- 45 g
- Prep
- 20 min
- Cook
- 30 min
Per serving, for one person.
Contains: coconut.
Ingredients
- 50 g Basmati rice
- 150 g Chicken thighs (boneless)
- ½ onion Onion
- 100 ml Coconut milk
- ¼ tomato Tomatoes
- 1 tsp Ground coriander
- ¾ tsp Chilli powder
- 2 g Curry leaves
- 5 g Ginger
- 1 clove Garlic
- ½ tbsp Coconut oil
- ¼ tsp Turmeric
- ¼ tsp Salt
Method
- Cook the rice until tender; set aside.
- Heat the coconut oil, cook the onion for 8 minutes until soft, then add ginger and garlic for a minute.
- Stir in turmeric, chilli powder and coriander powder, then the tomato, and cook 5 minutes.
- Add the chicken and cook 5 minutes to seal, then pour in the coconut milk, cover and simmer 20 minutes.
- Stir in curry leaves, season with salt and serve with the rice.
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