Kerala Style Chicken Curry
Kerala Style Chicken Curry with Naan
Chicken Curry Ingredients
Toasted coconut masala
25ml cooking oil
1 tablespoon garam masala spice
30g desiccated coconut or dried coconut chips
2 medium onions, peeled and chopped
2 cloves garlic, minced
25g grated ginger
1 teaspoon turmeric
1 fresh red chilli or 1 dried Kashmiri chilli (remove the seeds for a milder curry)
Method
Heat the oil in a pan over medium heat. Add the coconut and garam masala. Cook until coconut is golden. Add the onions, garlic, ginger, turmeric and chilli and place a lid on. Cook gently for about 10 minutes, stirring occasionally, until the mixture is soft and golden.
Blend to a smooth paste.
2 chicken breasts, skin on, halved
2 chicken drumsticks, skin on
2 chicken thighs, skin on
2 tablespoons of oil
200ml chicken stock
400ml chopped tin tomatoes
Handful chopped fresh coriander
The juice of 1 lime
Heat the oil in a large pan until hot and place chicken in pan. Cook until skin is golden and seal on the other side. Add the paste and coat the chicken. Add the stock and tomatoes. Cover and simmer for an hour or until chicken is fork tender. Stir in the lime juice.
Check seasoning and scatter over coriander.
Naan
Ingredients
225g plain flour
1 teaspoon of baking powder
½ teaspoon of salt
2 tablespoons natural yoghurt
Approximately 150ml of lukewarm water
4 tablespoons olive oil
2 tablespoons chopped fresh coriander
Method
Mix the flour, baking powder and salt and make a well in the centre. Add the yoghurt, 1 tablespoon of the oil and enough water to make a dough. Cover and leave for an hour.
Divide into 4 pieces and pat into an oval. Cook 2 at a time on a hot pan until golden on both sides and hollow sounding when tapped. Mix the remaining oil with the coriander and spread over the hot naans.
Serve straight away.
