What are the main ingredients in Keralan Chicken Curry?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey

What is the nutritional information of Keralan Chicken Curry?

Calories: 971, Carbs: 62 grams, Fat: grams, Protein: 55.8 grams, Sugar: 18.9 grams, Salt: 789 grams

How do I prepare Keralan Chicken Curry?

POPS OF YUM: Return the pan to medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 12-15 minutes. Remove from the pan and season. CASHEW! BLESS YOU: Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. GOLDEN NUGS: Pat the chicken dry with paper towel and cut into bite-sized pieces. Place a pot over medium-high heat with a drizzle of oil. When hot, add the chicken pieces and fry until golden, 2-3 minutes (shifting as it colours). Remove from the pot and set aside. ALMOST THERE…: When the curry has 5 minutes remaining, add the browned chicken, ½ the crispy chickpeas, a sweetener, and seasoning. In a small bowl, toss the diced tomato with a drizzle of olive oil and seasoning. SIMMER THE SAUCE: Return the pot to medium heat with a drizzle of oil. When hot, add the diced onion and fry until golden, 3-4 minutes (shifting occasionally). Add the pumpkin pieces, ½ the chopped chilli (to taste), the curry leaves, and the curry paste (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut cream and 300ml of water. Reduce the heat and simmer until slightly thickened and the pumpkin is cooked through, 15-20 minutes. MY KINGDOM FOR A POPPADOM: Return the pan to medium-high heat with enough oil to cover the base. When hot, fry the poppadoms, one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. Alternatively, heat the poppadoms in the microwave until crispy, 20-30 seconds. FEASTING TIME!: Bowl up the keralan chicken curry. Serve with the poppadoms and the tomato salsa. Sprinkle over the toasted cashews, the remaining chilli (to taste), and the remaining chickpeas. Dive right in, Chef!

What should be prepared from my kitchen to make Keralan Chicken Curry?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey

Keralan Chicken Curry

Tender golden-fried chicken and sweet pumpkin in a creamy coconut sauce, bursting with bold curry paste and fragrant curry leaves. Topped off with crispy chickpeas and toasted cashews for a satisfying crunch, and served with poppadoms for scooping. Sided with tomato salsa for a refreshing touch.

Keralan Chicken Curry

with poppadoms, toasted cashew nuts & crispy chickpeas

Hands on Time: 30 - 45 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Cashew Nuts
Chicken
Chickpeas
Coconut Cream
Curry Leaves
Curry Paste
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Chilli
Fresh Chillies
Onion
Onions
Poppadoms
Pumpkin Chunks
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Sugar/Sweetener/Honey

Serves 1

CASHEW! BLESS YOU
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
POPS OF YUM
Return the pan to medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 12-15 minutes. Remove from the pan and season.
GOLDEN NUGS
Pat the chicken dry with paper towel and cut into bite-sized pieces. Place a pot over medium-high heat with a drizzle of oil. When hot, add the chicken pieces and fry until golden, 2-3 minutes (shifting as it colours). Remove from the pot and set aside.
SIMMER THE SAUCE
Return the pot to medium heat with a drizzle of oil. When hot, add the diced onion and fry until golden, 3-4 minutes (shifting occasionally). Add the pumpkin pieces, ½ the chopped chilli (to taste), the curry leaves, and the curry paste (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut cream and 150ml of water. Reduce the heat and simmer until slightly thickened and the pumpkin is cooked through, 15-20 minutes.
MY KINGDOM FOR A POPPADOM
Return the pan to medium-high heat with enough oil to cover the base. When hot, fry the poppadoms, one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. Alternatively, heat the poppadoms in the microwave until crispy, 20-30 seconds.
ALMOST THERE…
When the curry has 5 minutes remaining, add the browned chicken, ½ the crispy chickpeas, a sweetener, and seasoning. In a small bowl, toss the diced tomato with a drizzle of olive oil and seasoning.
FEASTING TIME!
Bowl up the keralan chicken curry. Serve with the poppadoms and the tomato salsa. Sprinkle over the toasted cashews, the remaining chilli (to taste), and the remaining chickpeas. Dive right in, Chef!

Cashew Nuts - 10g
Chickpeas - 60g
Free-range Chicken Breast - 1
Onion - 1
Pumpkin Chunks - 200g
Fresh Chilli - 1
Curry Leaves - 3g
Curry Paste - 10ml
Coconut Cream - 200ml
Poppadoms - 2
Tomato - 1

Download the Recipe

Serves 2

CASHEW! BLESS YOU
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
POPS OF YUM
Return the pan to medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 12-15 minutes. Remove from the pan and season.
GOLDEN NUGS
Pat the chicken dry with paper towel and cut into bite-sized pieces. Place a pot over medium-high heat with a drizzle of oil. When hot, add the chicken pieces and fry until golden, 2-3 minutes (shifting as it colours). Remove from the pot and set aside.
SIMMER THE SAUCE
Return the pot to medium heat with a drizzle of oil. When hot, add the diced onion and fry until golden, 3-4 minutes (shifting occasionally). Add the pumpkin pieces, ½ the chopped chilli (to taste), the curry leaves, and the curry paste (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut cream and 300ml of water. Reduce the heat and simmer until slightly thickened and the pumpkin is cooked through, 15-20 minutes.
MY KINGDOM FOR A POPPADOM
Return the pan to medium-high heat with enough oil to cover the base. When hot, fry the poppadoms, one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. Alternatively, heat the poppadoms in the microwave until crispy, 20-30 seconds.
ALMOST THERE…
When the curry has 5 minutes remaining, add the browned chicken, ½ the crispy chickpeas, a sweetener, and seasoning. In a small bowl, toss the diced tomato with a drizzle of olive oil and seasoning.
FEASTING TIME!
Bowl up the keralan chicken curry. Serve with the poppadoms and the tomato salsa. Sprinkle over the toasted cashews, the remaining chilli (to taste), and the remaining chickpeas. Dive right in, Chef!

Cashew Nuts - 20g
Chickpeas - 120g
Free-range Chicken Breasts - 2
Onion - 1
Pumpkin Chunks - 400g
Fresh Chilli - 1
Curry Leaves - 5g
Curry Paste - 20ml
Coconut Cream - 400ml
Poppadoms - 4
Tomato - 1

Download the Recipe

Serves 3

CASHEW! BLESS YOU
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
POPS OF YUM
Return the pan to medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 12-15 minutes. Remove from the pan and season.
GOLDEN NUGS
Pat the chicken dry with paper towel and cut into bite-sized pieces. Place a pot over medium-high heat with a drizzle of oil. When hot, add the chicken pieces and fry until golden, 3-5 minutes (shifting as it colours). Remove from the pot and set aside.
SIMMER THE SAUCE
Return the pot to medium heat with a drizzle of oil. When hot, add the diced onion and fry until golden, 4-5 minutes (shifting occasionally). Add the pumpkin pieces, ½ the chopped chilli (to taste), the curry leaves, and the curry paste (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut cream and 450ml of water. Reduce the heat and simmer until slightly thickened and the pumpkin is cooked through, 20-25 minutes.
MY KINGDOM FOR A POPPADOM
Return the pan to medium-high heat with enough oil to cover the base. When hot, fry the poppadoms, one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. Alternatively, heat the poppadoms in the microwave until crispy, 20-30 seconds.
ALMOST THERE…
When the curry has 5 minutes remaining, add the browned chicken, ½ the crispy chickpeas, a sweetener, and seasoning. In a small bowl, toss the diced tomato with a drizzle of olive oil and seasoning.
FEASTING TIME!
Bowl up the keralan chicken curry. Serve with the poppadoms and the tomato salsa. Sprinkle over the toasted cashews, the remaining chilli (to taste), and the remaining chickpeas. Dive right in, Chef!

Cashew Nuts - 30g
Chickpeas - 180g
Free-range Chicken Breasts - 3
Onions - 2
Pumpkin Chunks - 600g
Fresh Chillies - 2
Curry Leaves - 8g
Curry Paste - 30ml
Coconut Cream - 600ml
Poppadoms - 6
Tomatoes - 2

Download the Recipe

Serves 4

CASHEW! BLESS YOU
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
POPS OF YUM
Return the pan to medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 12-15 minutes. Remove from the pan and season.
GOLDEN NUGS
Pat the chicken dry with paper towel and cut into bite-sized pieces. Place a pot over medium-high heat with a drizzle of oil. When hot, add the chicken pieces and fry until golden, 3-5 minutes (shifting as it colours). Remove from the pot and set aside.
SIMMER THE SAUCE
Return the pot to medium heat with a drizzle of oil. When hot, add the diced onion and fry until golden, 4-5 minutes (shifting occasionally). Add the pumpkin pieces, ½ the chopped chilli (to taste), the curry leaves, and the curry paste (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut cream and 600ml of water. Reduce the heat and simmer until slightly thickened and the pumpkin is cooked through, 20-25 minutes.
MY KINGDOM FOR A POPPADOM
Return the pan to medium-high heat with enough oil to cover the base. When hot, fry the poppadoms, one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. Alternatively, heat the poppadoms in the microwave until crispy, 20-30 seconds.
ALMOST THERE…
When the curry has 5 minutes remaining, add the browned chicken, ½ the crispy chickpeas, a sweetener, and seasoning. In a small bowl, toss the diced tomato with a drizzle of olive oil and seasoning.
FEASTING TIME!
Bowl up the keralan chicken curry. Serve with the poppadoms and the tomato salsa. Sprinkle over the toasted cashews, the remaining chilli (to taste), and the remaining chickpeas. Dive right in, Chef!