Kerala Chicken Curry
Food
Main Courses
Indian
An aromatic curry from the south coast of India. Serve with rice and all the sides.
10 Servings
Ingredients
400g onions, prepared and diced
25ml sunflower oil
5g green cardamom
2g curry leaves
5g mustard seeds
10g cinnamon sticks
500ml Knorr Professional Patak’s Balti Concentrated Sauce
250ml light coconut milk
250ml water
1.2kg skinless chicken breasts, diced
800g basmati rice
10g coriander, washed and chopped
150g tomatoes, diced
Method
- Peel and dice the onions.
- Heat the oil then add in the spices and toast for 1 min, add the onions then fry until lightly golden.
- Add the Knorr Professional Patak’s Balti Sauce, coconut milk and water, and bring to the boil for 5 mins, then remove from the heat and allow to cool until needed.
- Grill the chicken for 10 mins, then add to sauce and simmer until cooked through.
- Cook the rice in 1.5l water for 10 mins, then remove from heat. Cover with cling film, and put a lid on top to steam-finish the cooking (or use a steamer). Garnish the curry with chopped coriander and diced tomatoes. Serve rice separately.
