Leelu's Keralan Chicken Curry: Difference between revisions

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{{#seo:
|title=Leelu's Keralan Chicken Curry an Indian recipe
|titlemode=replace
|keywords=#coconutmilk #garlic #leeluskeralanchickencurry #chillies #chillipowder #onions #keralanmasala #chapatis #turmeric #corianderpowder #chicken
|hashtagrev=032020
|description=To quote Nik or Edwina:"On our trip to Kerala in India in the summer of 2009, we spent a few hours at Leelu’s Homestay house
}}
<!-- /seo -->To quote Nik or Edwina:
 
''"On our trip to Kerala in India in the summer of 2009, we spent a few hours at Leelu's Homestay house (see Links), watching her making several different curries and taking copious notes. Then we sat down and ate a lovely lunch of this one, served with [[Chapatis]], [[Pachadi]], [[Pumpkin Curry]] and Potato Thoran. This is delicious, a succulent, flavoursome dish, with a perfect balance between sweet and sour. We've made it with beef too, and it was equally gorgeous.
 
Generally Keralans use a much lighter version of the [[Coconut milk|coconut milk]] we buy in tins in the UK. We've found that if you buy the reduced [[Fat|fat]] [[Coconut|coconut]] [[Milk|milk]], open the can without shaking it, pour off the liquid part and use that, it works well. Then you can dilute the remaining thicker half with a little water and [[Freeze|freeze]] it for next time. We've also recently found Maggi powdered coconut to be excellent for making this curry, though the packet instructions are a little heavy handed; we found 35 g of powder to 300 mls of water to be perfect"''
{{recipesummary
{{recipesummary
|ImageComment
|TotalCalories = 1821
|PortionCalories = 455
|DatePublished=3rd November 2012
|Author=Chef
|ImageComment
  |Servings = Serves 4
  |Servings = Serves 4
  |Difficulty = 2
  |Difficulty = 2
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  |PrepTime = 15 minutes
  |PrepTime = 15 minutes
  |CookTime = 45 minutes
  |CookTime = 45 minutes
  |Image = [[Image:Leelu's Keralan Chicken Curry recipe.jpg|300px|alt=Electus]]
  |Image = [[Image:Leelu's Keralan Chicken Curry recipe.jpg|thumb|middle|none|alt=Electus]]
 
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[[Image:Keralan Curry covered with water.jpg|thumb|300px|right|Just covered with water]]
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
[[Image:Keralan Curry recipe.jpg|thumb|300px|right|Spices, [[onions]] & [[Garlic|garlic]]]]
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">
[[Image:Keralan masala recipe.jpg|thumb|300px|right|Kerelan masala]]
 
</div>
<span class="review"> <span class="reviewHeader">
To quote Nik or Edwina:
====Best recipe review====
</span>
''<span class="reviewTitle">Nick & Edwina at their best!</span>''
 
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.8</span>/5</span>


''"On our trip to Kerala in India in the summer of 2009, we spent a few hours at Leelu’s Homestay house (see Links), watching her making several different curries and taking copious notes. Then we sat down and ate a lovely lunch of this one, served with [[Chapatis]], [[Pachadi]], [[Pumpkin Curry]] and Potato Thoran. This is delicious, a succulent, flavoursome dish, with a perfect balance between sweet and sour. We’ve made it with beef too, and it was equally gorgeous.
<span class="reviewDesc">Some of the most authentic curries I've ever made are by those two.</span>
 
<span class="reviewAuthor"> [[User:TheJudge|The&nbsp;Judge]] </span></span>
</tr></td>
</table>


Generally Keralans use a much lighter version of the [[Coconut milk|coconut milk]] we buy in tins in the UK. We've found that if you buy the reduced [[Fat|fat]] [[Coconut|coconut]] [[Milk|milk]], open the can without shaking it, pour off the liquid part and use that, it works well. Then you can dilute the remaining thicker half with a little water and [[Freeze|freeze]] it for next time. We've also recently found Maggi powdered coconut to be excellent for making this curry, though the packet instructions are a little heavy handed; we found 35g of powder to 300mls of water to be perfect"''
===Ingredients===
{{RecipeIngredients
{{RecipeIngredients
| 2 teaspoons [[Keralan masala]]
| 2 teaspoons [[Keralan masala]]
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| 1 to 2 fresh [[Chillies|chillies]], chopped
| 1 to 2 fresh [[Chillies|chillies]], chopped
| 1 big [[Tomato|tomato]], sliced
| 1 big [[Tomato|tomato]], sliced
| 1 big [[Potato|potato]], in 5cm [[Dice|dice]] and par-boiled for 15 minutes.
| 1 big [[Potato|potato]], in 5cm [[Dice|dice]] and par boiled for 15 minutes.
| 200ml [[Coconut milk|coconut milk]] (see above)
| 200ml [[Coconut milk|coconut milk]] (see above)
}}
}}
<gallery widths=250px heights=250px perrow=5>
Image:Keralan Curry covered with water.jpg|Just covered with water
Image:Keralan Curry recipe.jpg|Spices, [[onions]] & [[Garlic|garlic]]
Image:Keralan masala recipe.jpg|Kerelan masala
</gallery>
===Method===
===Method===


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| Heat 4 tablespoons of [[Coconut oil|coconut oil]], add the [[Onion|onion]], [[Ginger|ginger]], fresh [[Chillies|chillies]] and [[Garlic|garlic]] and cook till soft
| Heat 4 tablespoons of [[Coconut oil|coconut oil]], add the [[Onion|onion]], [[Ginger|ginger]], fresh [[Chillies|chillies]] and [[Garlic|garlic]] and cook till soft
| Add the masala paste, turn heat down, and cook slowly till it smells wonderful
| Add the masala paste, turn heat down, and cook slowly till it smells wonderful
| Add everything else except the [[Coconut milk|coconut milk]] and the [[tomatoes]], add 125 ml of vegetable stock or water, cover with a snug fitting lid, bring to the [[Boil|boil]] and [[Simmer|simmer]] gently minutes untill [[Chicken|chicken]] and [[potatoes]] are cooked - about 30 minutes.  
| Add everything else except the [[Coconut milk|coconut milk]] and the [[tomatoes]], add 125 ml of vegetable stock or water, cover with a snug fitting lid, bring to the [[Boil|boil]] and [[Simmer|simmer]] gently minutes until [[Chicken|chicken]] and [[potatoes]] are cooked - about 30 minutes.  
| Add the tomatoes and [[coconut milk]] and continue to simmer for 5 minutes.
| Add the tomatoes and [[coconut milk]] and continue to simmer for 5 minutes.
}}
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I found this fairly bland and would definitely add more chillies next time.
I found this fairly bland and would definitely add more chillies next time.
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[[Category:Pan fried]][[Category:Boiled or simmered]]
[[Category:Pan fried]][[Category:Boiled or simmered]]
[[Category:Unusual recipes]]
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/coconutmilk|#coconutmilk]] [[Special:Search/garlic|#garlic]] [[Special:Search/leeluskeralanchickencurry|#leeluskeralanchickencurry]] [[Special:Search/chillies|#chillies]] [[Special:Search/chillipowder|#chillipowder]] [[Special:Search/onions|#onions]] [[Special:Search/keralanmasala|#keralanmasala]] [[Special:Search/chapatis|#chapatis]] [[Special:Search/turmeric|#turmeric]] [[Special:Search/corianderpowder|#corianderpowder]] [[Special:Search/chicken|#chicken]]
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Latest revision as of 19:01, 8 December 2022

To quote Nik or Edwina:

"On our trip to Kerala in India in the summer of 2009, we spent a few hours at Leelu's Homestay house (see Links), watching her making several different curries and taking copious notes. Then we sat down and ate a lovely lunch of this one, served with Chapatis, Pachadi, Pumpkin Curry and Potato Thoran. This is delicious, a succulent, flavoursome dish, with a perfect balance between sweet and sour. We've made it with beef too, and it was equally gorgeous.

Generally Keralans use a much lighter version of the coconut milk we buy in tins in the UK. We've found that if you buy the reduced fat coconut milk, open the can without shaking it, pour off the liquid part and use that, it works well. Then you can dilute the remaining thicker half with a little water and freeze it for next time. We've also recently found Maggi powdered coconut to be excellent for making this curry, though the packet instructions are a little heavy handed; we found 35 g of powder to 300 mls of water to be perfect"

Leelu's Keralan Chicken Curry
Electus
Servings:Serves 4
Calories per serving:455
Ready in:1 hour
Prep. time:15 minutes
Cook time:45 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:3rd November 2012

Best recipe review

Nick & Edwina at their best!

4.8/5

Some of the most authentic curries I've ever made are by those two.

The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

  • Just covered with water

    Just covered with water

  • Spices, onions & garlic

    Spices, onions & garlic

  • Kerelan masala

    Kerelan masala

Method

  1. To the 2 teaspoons of keralan masala, add the turmeric, the chilli powder and the coriander powder. Add a splash of water and mix to a smooth paste
  2. Heat 4 tablespoons of coconut oil, add the onion, ginger, fresh chillies and garlic and cook till soft
  3. Add the masala paste, turn heat down, and cook slowly till it smells wonderful
  4. Add everything else except the coconut milk and the tomatoes, add 125 ml of vegetable stock or water, cover with a snug fitting lid, bring to the boil and simmer gently minutes until chicken and potatoes are cooked - about 30 minutes.
  5. Add the tomatoes and coconut milk and continue to simmer for 5 minutes.

Serving suggestions

Add 2 tablespoons of Keralan Curry Garnish , and serve with plain boiled rice and/or Chapatis

Chef's notes

I used Blue Dragon light coconut milk which was fine for this dish. (The remains of the tin can be frozen for later use).

I found this fairly bland and would definitely add more chillies next time.

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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