Keralan Coconut Curry
Known as the spice garden of India, the coastal state of Kerala is famed for its fragrant, sublime and flavour-packed coconut curries. Imagine you are on a houseboat on the stunning backwaters of the region. You're moored under some palm trees. You take a sip of your chilled beer, and then experience... food heaven.
Prep Time: 10mins | Cooking Time: 35mins
500g Chicken, cubed (see below for alternatives)
15g Ginger paste.
15g Garlic paste
15g (8½ level measuring teaspoons) Mrs Balbir Singh’s Keralan Coconut Curry blend†
1 Medium Onion, chopped
1 tin Coconut Milk
1 tbsp Oil
1 tsp Salt, to taste
- 1 tsp Lemon Juice
YOU MAY ALSO USE:
- Firm White Fish, cut into chunks (pictured above)
- Vegetables, a medley of your preferred ones. Perhaps potatoes, spinach, cauliflower, sweet potatoes, peas, bell peppers, etc.
- Other vegan or plant-based proteins such as Quorn®, tofu or tempeh.
Allergen Note: spice blend contains mustard seeds.
*Measurements refer to level measuring spoons
Heat the oil and fry the onions for approx 7-8 minutes or until the onions are translucent
Add your chosen protein(s), ginger, garlic and spice blend, stir well and cook for 3-4 minutes.
Add the water and cook until the protein is done. Approximately 8-10 minutes depending on which proteins you are using.
Add the coconut milk, stir and then cook covered for 4-5 minutes on low to medium heat.
Add lemon juice, stir and switch off the heat
Mrs Balbir Singh
Award-winning godmother of Indian home cooking, and author of Mrs Balbir Singh's Indian Cookery, as featured in "The Best Indian Cookbooks Ever, as Judged by the Experts" - The Telegraph (UK)