Ingredients

• ½ tsp ground turmeric
• 2 tbsp Greek-style yoghurt
• lightly whisked
• 800g chicken legs and thighs
• skin removed
• 3 tbsp vegetable oil
• 2 green bird's-eye chillies
• slit lengthways
• 1 onion (approximately 170g/6oz)
• thinly sliced
• 2 tomatoes (approximately 140g/5oz total weight)
• blended
• 100ml/3½fl oz thick coconut milk
• a pinch red chilli flakes or chopped fresh coriander
• to garnish
• salt and freshly ground black pepper
• 1 tbsp vegetable oil
• 2.5cm/1in piece fresh root ginger
• roughly chopped
• 8 garlic cloves
• roughly chopped
• 1 tbsp coriander seeds
• 4 dried Kashmiri chillies (or other dried mild red chillies)
• 2 heaped tsp fennel seeds
• ½ tsp black peppercorns
• 4cm/1½in piece cassia bark
• 5 green cardamom pods
• seeds only
• 1 tsp cumin seeds
• roasted and coarsely ground
• ½ tsp black salt
• pinch sea salt
• 30g/1oz fresh mint leaves
• 10g/½oz coriander leaves and stems
• 150g/5½oz Greek-style yoghurt
• 2.5cm/1in piece fresh root ginger
• roughly chopped
• 2 spring onions
• roughly chopped
• 500g/1lb 2oz cold cooked basmati rice
• 1 tbsp vegetable oil
• 1 green bird’s-eye chilli
• roughly chopped
• ½ lime
• zest and juice
• 2 tbsp finely chopped fresh coriander

Directions

• For the Keralan curry
• put the turmeric
• yoghurt and a pinch of salt in a bowl and mix well. Add the chicken pieces and leave to marinate for an hour.
• Meanwhile
• make the curry paste. Place a frying pan over a low heat and add the oil
• followed by the ginger and garlic. Fry for about a minute
• then add the remaining paste ingredients and fry for 5–6 minutes
• or until lightly coloured. Leave to cool
• then transfer to a blender
• add 3–5 tablespoons water and blend to a fine paste. Set aside.
• To finish the Keralan chicken curry
• place a heavy-based
• non-stick pan over a medium heat and add the vegetable oil. When hot
• add the chillies and let them sizzle for about 10 seconds. Add the onion and a pinch of salt and fry for 10–12 minutes
• or until browned. Stir in the blended tomatoes and cook for 3 minutes. Add the spice paste and fry for 4–5 minutes
• stirring well
• until the sauce thickens slightly. Increase the heat and add the marinated chicken pieces
• stirring well to coat them with spice paste. Fry for 4 minutes
• or until lightly coloured. Add 100ml/3½fl oz water and season with salt and pepper. Cover with a lid and simmer for 25 minutes
• or until the chicken is cooked through. Add the coconut milk
• stir well and simmer for a further 4–7 minutes
• or until the sauce is slightly thickened.
• For the raita
• in a small bowl
• add the mint
• coriander
• yoghurt
• ginger
• spring onions and 100ml water to a blender. Blend to a smooth paste
• then transfer to a bowl and sprinkle over the crushed cumin seeds
• black salt and sea salt. Set aside.
• For the lime and coriander rice
• season the cooked rice with salt and pepper. Fork lightly to loosen the grains and set aside.
• Place a large heavy-based saucepan over a medium heat and add the oil. When hot
• add the chopped chilli and fry for a few seconds. Add the rice and heat through
• stirring well. Add the lime zest and fresh coriander. Mix well and turn off the heat. Stir through the lime juice.
• To serve
• garnish the curry with chilli flakes or coriander and serve in bowls with the rice and raita alongside.