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Recipes

Kozhierchi curry

Poulet Cajous

A subtly sweet Kerala style chicken curry and cashews.

Ingredients

  • 2 lb. (1 kg) boned, skinned chicken, cut into cubes
  • 1 ½ cup coconut milk
  • salt
  • juice of one lime
  • 2 Tbsp Poultry Masala
  • 1 tsp Garam Masala

Tarka

  • 2 Tbsp coconut oil (or vegetable oil)
  • 10 curry leaves
  • 1 tsp brown mustard seed
  • 2 cloves garlic, chopped
  • 2 slices ginger, chopped
  • 4 French shallots, chopped

Garnish

  • 4 Tbsp cashews, grilled and chopped
  • Cilantro

Method

  1. 1

    Grind the masalas and mix with the chicken. Marinate 1 or 2 hours.

  2. 2

    Heat oil and brown the mustard. Add curry leaves and then the Tarka ingredients. Cook a few minutes.

  3. 3

    Add chicken. Sauté a few minutes.

  4. 4

    Add salt and half the coconut milk. Simmer 30 minutes.

  5. 5

    Add remaining coconut milk, cashews, and lime juice. Simmer a few minutes more.

  6. 6

    Garnish with cilantro and serve.

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