Keralan Chicken Curry With Mango Recipes
KERALAN CHICKEN CURRY
A creamy South Indian coconut chicken curry recipe that's packed with flavour and served with zingy rice for freshness.
Provided by Maunika Gowardhan
Categories Main course
Yield Serves 4
Number Of Ingredients 32
Steps:
- 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.
CURRY MANGO CHICKEN
If you like Caribbean flavor, you're in for a treat. It's a lot of flavor for a cheap and easy dish. Enjoy!
Provided by TORONTOMOMMY
Categories World Cuisine Recipes Latin American Caribbean
Time 2h15m
Yield 6
Number Of Ingredients 23
Steps:
- In a large bowl, stir together the curry, ginger, garlic, red pepper flakes, salt, pepper, and thyme. Place the chicken in the bowl, and coat evenly with seasoning. Cover, and marinate for 2 hours or more.
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, stir together rice, mango, onion, garlic, and ginger. Season with curry, red pepper flakes, salt, thyme, allspice berries, and brown sugar. Stir in water, broth, and lime juice. Pour into a casserole dish, and arrange the marinated chicken on top. Then pour coconut milk over the top. Cover with aluminum foil.
- Bake in preheated oven for 1 hour. Remove foil, and cook 10 to 15 minutes more. Remove allspice berries before serving.
Nutrition Facts : Calories 769.3 calories, Carbohydrate 83.9 g, Cholesterol 131.6 mg, Fat 32.7 g, Fiber 6.1 g, Protein 35.5 g, SaturatedFat 13.3 g, Sodium 620.3 mg, Sugar 19.5 g
KERALAN CHICKEN CURRY WITH MANGO
Make and share this Keralan Chicken Curry With Mango recipe from Food.com.
Provided by rainna
Categories Curries
Time 30m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine coriander seeds, black peppercorns and turmeric powder. Grind to a paste with a little water and set aside.
- Heat oil and saute the mustard seeds until they crackle. Add the onion, garlic, ginger and curry leaves, and saute until the onions become translucent. Add the chicken and saute until golden brown.
- Add the curry paste mix, and saute for another minute, stirring constantly to avoid sticking. Add the vinegar and 1/2 cup of water and simmer for 2 minutes. Add the coconut milk and mango cubes and salt to taste.
- Gently simmer for a further 5 minutes, taking car not to allow the coconut milk to boil.
- Serve with rice.
Nutrition Facts : Calories 1466.4, Fat 68.7, SaturatedFat 33.6, Cholesterol 320, Sodium 365.7, Carbohydrate 103.4, Fiber 4.6, Sugar 95.5, Protein 108.3
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