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Keralan chicken curry
Fruit and vegetables
2 green
bird's-eye chillies
, slit lengthways
1
onion
(approximately 170g/6oz), thinly sliced
2
tomatoes
(approximately 140g/5oz total weight), blended
a pinch red chilli flakes or chopped
fresh coriander
, to garnish
2.5cm/1in piece fresh root
ginger
, roughly chopped
8
garlic
cloves, roughly chopped
4 dried Kashmiri
chillies
(or other dried mild red
chillies
)
30g/1oz fresh
mint
leaves
10g/½oz
coriander
leaves and stems
2.5cm/1in piece fresh root
ginger
, roughly chopped
2
spring onions
, roughly chopped
1 green bird’s-eye chilli, roughly chopped
½
lime
, zest and juice
2 tbsp finely chopped
fresh coriander
Tins, packets and jars
100ml/3½fl oz thick
coconut milk
500g/1lb 2oz cold cooked
basmati rice
Cooking ingredients
½ tsp ground
turmeric
3 tbsp
vegetable oil
salt and freshly ground
black pepper
1 tbsp
vegetable oil
1 tbsp
coriander seeds
2 heaped tsp
fennel seeds
½ tsp black
peppercorns
4cm/1½in piece
cassia bark
5 green
cardamom
pods, seeds only
1 tsp
cumin
seeds, roasted and coarsely ground
½ tsp black
salt
pinch
sea salt
1 tbsp
vegetable oil
Dairy, eggs and chilled
2 tbsp Greek-style
yoghurt
, lightly whisked
150g/5½oz Greek-style
yoghurt
Meat, fish and poultry
800g
chicken legs
and thighs, skin removed
Back to recipe
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