Ashana Sinha
Take ½ tsp ground turmeric, 2 tbsp yoghurt, ,800g chicken,3 tbsp vegetable oil,2 chillies,1 onion,2 tomatoes,100ml thick coconut milk, chopped fresh coriander, salt and black pepper.
For curry paste take 1 tbsp oil, 1 ginger,8 garlic cloves, 1 tbsp coriander seeds, 4 dried Kashmiri chillies ,2 heaped tsp fennel seeds, ½ tsp black peppercorns,4cm/1½in piece cassia bark,5 green cardamom.
Put turmeric, yoghurt and a pinch of salt in a bowl and add the chicken pieces and leave to marinate for an hour.
Place a frying pan over medium heat and add oil, followed by the ginger and garlic.
then add the curry paste ingredients along with chicken and fry for 5–6 minutes until it turns lightly brown.
To finish the Keralan chicken curry, place a non-stick pan on medium heat and add the vegetable oil and add chillies and let them sizzle for about 10 seconds.
Garnish the curry with coriander and serve hot in bowls with rice.