Name: Keralan Coconut Chicken Curry
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: Serves 4-6
Cuisine: Indian
Ingredients: 5 green cardamom pods, opened; 1 tsp ground black pepper; 2 tbsp coconut oil; 1 x 400 ml tin of full-fat coconut milk; 2.5 cm (1 inch) fresh ginger, finely sliced into batons; 1 kg boneless chicken thighs, cut into bite-size pieces; 2 medium potatoes, quartered; 160 ml coconut cream (optional); 4 x 5 cm (2 inch) cinnamon sticks or bark; 1 tsp salt, or to taste; 7 dried Kashmiri chillies; 1 tsp brown or black mustard seeds; ½ tsp whole black peppercorns; 3 cloves of garlic, finely diced; 10 cloves; ¼ tsp ground garam masala; 10-15 curry leaves; 2 medium red onions, finely diced; 1 star anise

Preparation info

Serves
4-6

Difficulty
Medium
Ready in
1 hr 5

Appears in

Chilli & Mint

By Torie True

Published 2021

About

An hour out of Kochi, in the lush Keralan countryside, is the house of Moly and Lieutenant Colonel Mathens and their son Philip. Many years ago, my family and I spent the day with them all, admiring all the spices growing in their garden and cooking alongside Moly in her kitchen. We cooked so many delicious recipes, but this is the one I remember the most clearly. It has hints of spice that play on your tongue without overpowering the whole dish.