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India's most famous chef Sanjeev Kapoor shares his recipe for Kozhi Vartha Kozhambu, a fragrant Keralan curry made with coconut milk.

Keralan Chicken Curry

There are many, many chicken curry recipes from all over India in his new book, 'Mastering the Art of Indian Cooking'. Kozhi Vartha Kozhambu is a simple but deliciously fragrant chicken curry from the southern state of Kerala.

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Tips and techniques

1. Fresh curry leaves are essential for this dish and the aroma they give off is completely delectable.
2. Use a whole chicken and cut it up (or get your butcher to do it) into small pieces.
3. Remove the skin from the chicken. This used to be done for hygiene reasons in India but now it's done as a matter of course so, if you want an authentic Indian curry, follow suit.
4. Try to get hold of red chilli power as opposed to ordinary chilli powder. It'll make the sauce more colourful.

Ingredients

• 2 tbsp vegetable oil
• 2.5cm / 1 inch cinnamon stick
• 1 tsp fennel seeds
• 10-12 fresh curry leaves
• 3 medium (270g) red onions, thinly sliced
• 0.5 tbsp ginger paste
• 0.5 tbsp garlic paste
• 2 tsp ground coriander
• 0.5 tsp ground turmeric
• 1 tbsp red chilli powder
• 1.5 tsp table salt
• 3 medium (285g) chopped tomatoes
• 1 chicken (750g / 1.75 pound) cut into 12 pieces. Alternatively, use fresh vegetables.
• 1.5 cups (300 ml) coconut milk
• 1 tbsp tamarind pulp

Recipe serves 4

Preparation method

Place a heavy-bottomed nonstick sauté pan over medium heat and add the oil.

When small bubbles appear in the oil at the bottom of the pan, add the cinnamon and fennel, and sauté for 30 seconds or until fragrant.

Add the curry leaves and onions, and sauté for 3 to 4 minutes or until the onions are golden brown.

Add the ginger paste and garlic paste, and sauté for 1 minute. Add the coriander, turmeric, chilli powder and salt, and sauté for 2 minutes.

Add the tomatoes and sauté for 5 to 6 minutes or until the tomatoes are pulpy.

Add the chicken and sauté for 3 to 4 minutes or until the oil comes to the top.

Add half of the coconut milk, reduce to a low heat and cook, covered, for 4 to 5 minutes or until the chicken is cooked through and tender.

Add the tamarind pulp, stir, and simmer for 1 minute. Add the remaining coconut milk and cook, covered, for 5 minutes.

Transfer to a serving bowl and serve hot.

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