A wonderful Keralan chicken curry from Das Sreedharan, owner of Rasa.
Ingredients
- 3 garlic cloves roughly chopped
- 2.5 cm piece ginger root thinly sliced
- 4 tbsp groundnut oil
- 2 medium onions finely sliced
- 10 leaves curry
- 1 green chilli halved lengthways and deseeded
- 4-5 black peppercorns cracked
- 1 tsp coriander seeds crushed
- ½ tsp turmeric powder
- salt to taste
- 6 boneless skinless chicken thighs cubed
- 225 ml water
- tsp garam masala
- ½ tsp freshly ground black pepper
Servings:
Instructions
- Using a mortar and pestle, pound the garlic and ginger to a smooth paste.
- Heat the oil in a large frying pan over a medium heat. Add the onions, curry leaves, chilli and cracked peppercorns. Cook for about 15 minutes, stirring often, until the onions are golden.
- Reduce the heat to medium-low, then add the garlic-ginger paste. Cook for 5 minutes, stirring now and then. Stir in the coriander seeds, turmeric and a little salt, and cook for another 5 minutes.
- Add the chicken to the pan, give it a stir, then add the water and garam masala, mixing well. Cover and cook gently for 5 minutes or until the chicken is cooked through. Stir in the freshly ground pepper just before serving.
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