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Main Course

Hot N Spicy Chicken Curry

Cooked low and slow until the masala melds into the gravy, this chicken curry carries the unmistakable warmth of Kerala spices — black pepper, curry leaves, and coconut. Pair it with steaming rice and a crisp pappadam.

Ingredientsfor 2 servings

1 tbsp Coriander powder
½ tsp Cumin seeds (Jeerakam)
4 nos Red chillies — soaked in water for 1 hr (Kollamulaku)
1 tbsp Lemon juice
4 nos Garlic pods
1 cup Carrots, Beans and Mushroom sliced very thin
1 Can Coconut milk
¼ cup Coriander leaves
1 tbsp Ginger — chopped
Salt, to taste
1 tbsp Lemon juice
1 tsp Thai ginger marinade — optional

Preparation

Step 1
Keep the coconut milk to rest for about 1 hr so that the cream separates.
Step 2
Make a fine paste with the given ingredients and set aside.
Step 3
Heat a pan and add the separated coconut cream and ginger and if desired ginger marinade and bring to boil and cook on medium heat till oil separates.
Step 4
Add curry paste and Let it cook for 5 minutes.
Step 5
Add chicken, vegetables, coriander leaves, lemon juice and salt and cook on low heat for about 5 minutes.
Step 6
Add remaining coconut milk and bring to boil and cook till chicken and vegetables are done and gravy is little thick.
Step 7
Serve while still hot with plain white rice.

Tip

For a thicker gravy, cook uncovered on medium heat for the last few minutes. For a thinner consistency, add a splash of warm water.

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Main Course

Hot N Spicy Chicken Curry

Ingredientsfor 2 servings

1 tbsp Coriander powder
½ tsp Cumin seeds (Jeerakam)
4 nos Red chillies — soaked in water for 1 hr (Kollamulaku)
1 tbsp Lemon juice
4 nos Garlic pods
1 cup Carrots, Beans and Mushroom sliced very thin
1 Can Coconut milk
¼ cup Coriander leaves
1 tbsp Ginger — chopped
Salt, to taste
1 tbsp Lemon juice
1 tsp Thai ginger marinade — optional

Preparation

Step 1
Keep the coconut milk to rest for about 1 hr so that the cream separates.
Step 2
Make a fine paste with the given ingredients and set aside.
Step 3
Heat a pan and add the separated coconut cream and ginger and if desired ginger marinade and bring to boil and cook on medium heat till oil separates.
Step 4
Add curry paste and Let it cook for 5 minutes.
Step 5
Add chicken, vegetables, coriander leaves, lemon juice and salt and cook on low heat for about 5 minutes.
Step 6
Add remaining coconut milk and bring to boil and cook till chicken and vegetables are done and gravy is little thick.
Step 7
Serve while still hot with plain white rice.