Add the lime juice just before serving.Ĭan easily be made in large quantities to feed many mouths Serving suggestionsĬurry is mostly served with steamed rice, couscous or quinoa.“You are not Thai!” the sweet Chinese lady said to me as she walked in a few minutes before I began teaching my Thai cooking class.Cook 3 minutes and add coconut milk, chopped spinach, sugar, salt and pepper.Add chicken and cashew nuts(or vegetables if you're vegan).Cook for a few minutes until soft and fragrant. Many chefs in top restaurants will tell you that a touch of lemon right at the end lifts up the flavour of many dishes. I add this right at the end before serving. Acid – Fresh lime although if you really can’t get hold of limes.To make it extra authentic add some fresh or dried curry leaves. Ginger and garlic paste is the base of all curries no matter the origin. Alternatively if you have some left over make these spiced cashew nuts for a delcious snack. Nuts(optional) – Cashews are the go-to here but you could also use peanuts.All Fresh as a daisy and sealed airtight. Garam masala, turmeric, cumin and green cardamom. Spices – Get these from the store but, you probably have these in your pantry already.Something creamy with good fat content. I used Arroy-D for this recipe which is a medium level brand but it is stable and does the job nicely while not breaking the bank. Coconut milk – Use the best quality you can afford.Tomato paste - A very common ingredient in Indian curries.Just make sure to squeeze out most of the water before adding. We also use freshly steamed spinach in this curry recipe but you could use frozen. Vegetables – All curries start with chopped onion or shallot.If you prefer vegan or vegetarian I have included the steps for that down in the article. It cooks quickly, is easily available and light and healthy especially if you have this in the evening. Protein – In this recipe we use boneless chicken thighs.We only need garam masala, cumin, ground turmeric, chilli(optional) and a bit of cardamom for this curry.Ĭashew nuts and coconut milk makes this curry extremely creamy and luxuriously smooth with plenty of richness and loads of flavour.įor a final little touch, we add some optional spinach, so you got to eat your greens friends! Useful equipment for this recipe You don't have to make or buy Indian curry paste. There is no right or wrong mix of spices to use as recipes differ from household to household but do include the regular favourites we associate with Indian cuisine. Kerala chicken curry from the Malabar coast is just chicken simmered in a rich gravy of spices and coconut milk, traditionally with grated fresh coconut. A warming curry is probably one of the most satisfying dishes you can make at home. The perfect dinner with soft flour flatbreads, fluffy rice or spiced couscous. Just like butter chicken, you can easily cook it on the stovetop or throw it in an instant pot. Takes less than 30 minutes and only uses a handful of everyday ingredients. Delicious Kerala creamy coconut chicken curry you can make in a jiffy whenever you fancy.
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