eCook Meal
Keralan Chicken Curry
with poppadoms, toasted cashew nuts & crispy chickpeas
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.
Serving guide
Choose your portion size.
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! 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! 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! 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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R465.07
for 4 servings · R116.27 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Poppadoms needs 8Coriander And Garlic Poppadoms 10 pk R59.99 · whole pack (size can't be divided)R59.99
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Curry Leaves needs 10 gCurry Leaves 3 g 3 g at R26.99 · 3.3× packsR89.97
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Pumpkin Chunks needs 800 gBulk Pumpkin 800 g 800 g at R49.99 · 100% of packR49.99
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Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
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Chickpeas needs 240 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 40% of packR17.20
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Coconut Cream needs 800 mlCoconut Cream 400 ml 400 ml at R39.99 · 2.0× packsR79.98
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Curry Paste needs 40 mlBlue Elephant Yellow Curry Paste 70 g R69.99 · whole pack (size can't be divided)R69.99
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Cashew Nuts needs 40 gCashew Nut Chicken 400 g 400 g at R109.99 · 10% of packR11.00
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Keralan Chicken Curry?
The preparation time for Keralan Chicken Curry with poppadoms, toasted cashew nuts & crispy chickpeas is between 30 and 45 minutes.
What is the total time required to make Keralan Chicken Curry with poppadoms, toasted cashew nuts & crispy chickpeas?
The total time required to make Keralan Chicken Curry with poppadoms, toasted cashew nuts & crispy chickpeas is between 35 and 50 minutes.
How many servings does Keralan Chicken Curry provide?
4 servings
What are the main ingredients in Keralan Chicken Curry?
Cashew Nut, Chicken, Chicken Breast, Chickpeas, Chilli, Coconut Cream, Curry Leaves, Curry Paste, Onion, Poppadom, Pumpkin Chunks, Tomato
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?
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. 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. 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. 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! 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. 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.
What should be prepared from my kitchen to make Keralan Chicken Curry?
Cashew Nut, Chicken, Chicken Breast, Chickpeas, Chilli, Coconut Cream, Curry Leaves, Curry Paste, Onion, Poppadom, Pumpkin Chunks, Tomato
How many calories does Keralan Chicken Curry have?
971 calories
How much fat content does Keralan Chicken Curry have?
grams