Kerala Green Chicken Curry
South Indian–style green chicken curry made with coconut milk and fresh herbs, offering a spicy, delicious flavor.
Ingredients
Large green bell pepper (seeded and chopped, adjust quantity to taste)
1-3
Turmeric powder
each ½tsp
Coriander powder
each ½tsp
Cinnamon powder
each ½tsp
Fresh ginger root (peeled and grated)
2.5 cm
Garlic cloves
2 cloves
Neutral oil (e.g. peanut oil)
3 tbsp
Curry leaves
10 slices
Cloves (spice)
2
Onion (sliced)
2
Skinless free-range chicken thigh cutlets (cut into large chunks)
12
Low-fat coconut milk
200 ml
Fresh coriander (roughly chopped)
1 large handful
Lime juice
1
Instructions
1
Make the spice paste
In a mortar, grind the large green bell pepper, turmeric powder, coriander powder, cinnamon powder, fresh ginger, and garlic with a pinch of salt and a spoonful of water into a smooth paste.
2
Stir-fry the spices
Heat the neutral oil in a large skillet or wok, then fry the curry leaves for 1 minute. Add the freshly made spice paste, and stir-fry thoroughly to release the aroma of the spices. Add the cloves and sliced onion, and simmer on low heat for 10 minutes.
3
Add the chicken
Add the chicken pieces and stir well until they turn opaque. Pour in the coconut milk, and simmer on low heat until the chicken is fully cooked, about 20 minutes. If the sauce reduces too quickly, turn the heat down further and add a small amount of water. Taste and adjust seasoning, adding salt if necessary.
4
Final seasoning
Before serving, roughly chop the fresh coriander and mix it in with the lime juice. If storing for freezing, thaw completely and reheat thoroughly before consumption.
