Keralan Chicken Curry

A creamy south Indian chicken curry that’s packed with flavour.

Prep Time:
20 minutes

Cooking Time:
25 minutes

Makes:
5 portions

Ingredients:

• 650g Chicken 50/50 diced
• 300g Müller Vitality Plant Based Thick & Creamy yogurt alternative
• 200g White onion – peeled, cored and sliced
• 15g Garlic puree
• 15g Ginger puree
• 50ml Oil vegetable
• 7g Cumin ground
• 7g Turmeric ground
• 7g Coriander ground
• 8g Paprika ground
• 50g Tomato puree
• 400g Tin of chopped tomatoes
• 200g Water
• 20g Coriander
• 8g Salt
• ½ g Cracked black pepper

Method:

1. Take diced chicken and place in a bowl
2. Add half the Müller Vitality Plant Based Thick & Creamy yogurt alternative, garlic puree, ginger puree, cumin, paprika, turmeric, coriander ground, and 1/3 of the oil and mix.
3. Place marinated chicken in the fridge overnight.
4. The next day take the chicken out of the marinade and keep the marinate to one side.
5. In a pan heat the other 1/3 of the oil and seal the chicken browning on all sides and place the chicken in a colander.
6. In the same pan add the rest of the oil and sliced onions and fry for 5min till golden brown
7. Add the browned chicken, any juices from the chicken, chopped tomato, tomato puree, water, chopped coriander stalks and water.
8. Simmer for 20 minutes until the chicken is cooked (chicken must be 75°C).
9. Add the other half of the Müller Vitality Plant Based Thick & Creamy yogurt alternative and simmer for 2 minutes.
10. Season and mix with coriander leaf.
11. Serve.

Recipe developed by Mark McCann, Bespoke Food Group