Visit York members tasting session – Award winning chicken/chickpea curry, with Sharmini.
Award winning Coconutty Kerala chicken/chickpea curry with fluffy rice
Equipment
- Non-stick wok or saucepan with lid
- Stirring spoon
- A small bowl Pestle and mortar or grinder
- Scissor or tin opener
- Chopping board
- Knife
- Apron
- Tea towel
- Measuring spoons
- Medium saucepan
- Medium Bowl Colander/Sieve
- Small bowl
Ingredients
Ingredients for Coconutty Kerala Chicken/Chickpea Curry
- 250 gms chicken breast/chicken thighs diced into 1 inch cubes /240gms can chickpeas
- 2 tbsp coconut oil/sunflower oil
- 1/2 tsp mustard seeds
- Curry leaves x 8
- 3 shallots medium sized finely chopped or 1 banana shallot
- garlic cloves x 1
- 1/2 inch ginger Finely Chopped
- Salt to taste
- 1 Tomato finely diced
- 160 ml Coconut Cream
*Dry Spices
- Red/Kashmiri Chilli Powder 1/4 tsp
- Paprika 1/2 tsp
- Coriander Powder 1 tsp
- Turmeric Powder 1/8 tsp
- Black Pepper Powder Freshly ground 1/2 tsp
Spices to be Ground (With Pestle & Mortar OR a Spice/Coffee Grinder)
- Green cardamom Pod x 1 discard pod and powder the seeds only
- Whole Black Cloves x 2
- Cinnamon Stick 1/4 inch
- Fennel Seeds 1/2 tsp
Ingredient for Fluffy Rice
- White basmati rice 125 gms
Instructions
Special instructions, Before the class begins:
- Dice chicken breast or thighs into roughly 1inch cubes
- Peel shallots, garlic and ginger
- Chop tomatoes finely
- Measure 160 ml coconut cream
- Weigh out the rice
- Have a kettle of boiling water
Method
- Heat coconut oil in a dry saucepan or wok and add mustard seeds. Allow them to splutter. (Cover with lid)
- Next, add curry leaves, chopped shallots and fry till golden brown.
- Then add chopped garlic and ginger. (Stir fry till the cooked aroma appears)
- Place *dry spices in bowl and add a little water and make a fine paste.
- Add paste to the fried shallots and sauté until the lovely aroma of cooked spices emanate.
- Add chopped tomatoes and cook till soft and mushy
- Next add chicken/chickpeas and stir till it changes colour.
- Lastly, add coconut milk and cook till gravy thickens and chicken is tender.
- Delicious with fluffy rice