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

Category: Curries 

Recipe: 401

INGREDIENTS 

• 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

• 60ml Water

• 1 tsp Salt, to taste

• 1 tsp Lemon Juice

YOU MAY ALSO USE:

• Firm White Fish, cut into chunks (pictured above)
• Prawns
• 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.

Step 1:  

Heat the oil and fry the onions for approx 7-8 minutes or until the onions are translucent

Step 2:  

Add your chosen protein(s), ginger, garlic and spice blend, stir well and cook for 3-4 minutes.

Step 3: 

Add the water and cook until the protein is done. Approximately 8-10 minutes depending on which proteins you are using.