Keralan Chicken Curry

Yet another chicken curry - I love trying different countries versions and this one was fabulous, flavoured with fennel seeds, turmeric and coconut milk. Absolutely delicious and very healthy as little oil, low fat yoghurt and skinless chicken breasts.

It looks like a lot of ingredients, which can be off putting, but its worth it - especially if you have plenty of spices in your store cupboard. And its not difficult to pull together.

Vegetarians can use tofu instead of chicken and its still delicious and packed with flavour.

Ingredients:

1 tsp turmeric powder
1 tbsp. natural low fat yoghurt
4 chicken breasts, skin removed & chopped into large chunks
2 onions, 1 finely chopped, 1 large chunks
1 red pepper, cut into large chunks
2 fresh green chillies, halved lengthways
2 medium tomatoes pureed
50ml water
100ml coconut milk
1 tbsp. tomato puree
a little oil to fry
salt & pepper
fresh coriander to garnish

For the curry paste:

8 cloves garlic
1 inch piece ginger, sliced
1 tbsp. coriander seeds
6 cloves
10 black peppercorns
1 tsp. fennel seeds
3 cardamom pods (seeds only)
4-5 dried Kashmiri chillies (or 2 tsp. chilli flakes if preferred)

Method:

Firstly, put the chunks of chicken into a freezer bag or bowl, add the turmeric and yoghurt and mix well. Marinade in the fridge as you make the main curry sauce.

To make the curry paste, put all of the ingredients into a frying pan with 1 tsp. oil and cook for a few minutes, until fragrant. Cool and blend with a stick blender adding a little water to make a paste. Set to one side.

In 1 tbsp. oil fry the red pepper and large onion chunks on a medium heat until soft. Set to one side in a bowl.

In a heavy bottomed large saucepan, add the green chillies and the finely chopped onion with a little oil. Cook for about 5- minutes and then add your curry paste. Stir fry for a few minutes and add the pureed tomatoes. Mix well and let cook on a low/medium heat for 5 minutes. Now add the marinated chicken, sealing and coating in the spice paste until lightly coloured. Add the tomato puree, water and simmer with the lid on for 15 minutes.

Now add the coconut milk, along with the reserved cooked onion and red pepper and salt & pepper to taste. Pop the lid on halfway and let simmer for a further 10 minutes to thicken. Serve with fresh coriander and garlic flatbread. Delicious.