Sunday, 4 November 2012

My Keralan chicken curry

Yesterday, I had a great success improvising a Keralan-style chicken curry  from my store cupboard.  If you like mild curries, I recommend you have a go!

Ingredients :

1 thumb sized fresh ginger piece
4 cloves of garlic
6 green cardamoms
1 stick of cinnamon
10 methi grains (fenugreek)
7 curry leaves
1 tsp tumeric
1sp garam masala
1 pinch cumin seeds
4 tomatos, diced
2 chicken breasts
1 onion, diced
1/2 tin of coconut milk
salt to taste

Heat some oil in a pan, add cardamoms, cinnamon, cinnamon, and methi ( fenugreek) to the oil and cook for a couple of minutes to flavour the oil. Add onion, cook till softened. Grind or crush ginger and garlic to a paste, add to oil, cook for a couple more minutes - don't 'burn' the garlic so keep it on a low heat. Add chicken and all the remaining ingredients and simmer gently until chicken is cooked and flavours are developed. Add salt to taste.

Voila! Ultra simple and very quick to make, served with a flavoured cardamom rice with toasted cashew nuts.

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