Kerala Inspired Chilli & Coconut Chicken Curry | British Indian Restaurant (BIR) Recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream diluted with water

Light coconut milk reduces calories while maintaining flavor.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is lower in calories, while chicken thighs are more affordable.

Dice the onions.

Slice the green chilies.

Cut the tomatoes into wedges.

Turn on the gas and heat 2 tbsp of Ghee.

Add the diced onions and 1/2 tsp of salt to the Ghee.

Cook the onions until golden brown.

Add 1 tbsp of ginger and 1 tbsp of garlic to the onions.

Increase the heat to let the rawness of the ginger and garlic cook off.

Add the spices: 1/2 tsp ground turmeric, 1 tsp cumin, 2 tsp ground coriander, 1/4 tsp garam masala, and 2 tsp Madras curry powder.

Mix the spices into the onion mixture and reduce the heat.

Add 2.5 to 3 tsp of mixed powder and 1/4 tsp ground chili powder to the mixture.

Stir in 1 tbsp of tomato puri and allow it to cook for about 30 seconds.

Add the chicken tikka to the pan.

Add 2-4 sliced green chilies and the tomato wedges.

Pour in 250 ml of coconut cream and 250-300 ml of base gravy.

Increase the heat and cover the pan to let it cook for a few minutes.

Check the curry for consistency; it should be thick and hugging the chicken tikka.

Turn off the gas and dish up the curry.

Garnish with fresh coriander and a whole chili.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens