Kerala chicken curry

Ingredients

• 2 tablespoons cooking oil
• 3 cloves garlic, finely chopped
• 5 cm piece ginger, peeled and chopped
• 2 small green chillies, chopped
• 1 onion, finely sliced
• 15 curry leaves
• 1 teaspoons fennel powder
• 2 teaspoons red chilli powder
• 1 teaspoon turmeric powder
• 1½ tablespoons coriander powder
• 1/2 teaspoon crushed pepper
• Salt, to taste
• 600 g chicken thigh fillets into a large dice
• 270 ml coconut milk

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Preparation

• Heat oil in a large pan over medium high heat and add garlic and ginger; cook for a minute and add chilli, onion and curry leaves.
• Continue cooking until onion is a light golden brown colour. Stir in the spices, salt and chicken and mix well. Add 1 cup of water and simmer for 10 - 15 minutes or until chicken is cooked through.
• Add coconut milk and simmer gently, without boiling, until curry is thick and fragrant. Season with salt and serve immediately with rice or Kerala Parotta / chapati.