My recipe for this Keralan Chicken Curry takes you to the state of Kerala in India, known as Gods Own Country. Known for its rich history and cuisine, Keralan food is rich with spices and therefore has some really interesting local recipes. This quick and easy recipe is made with some really interesting flavour combination, curry leaves add a unique twist. Coconut milk brings all the other ingredients together and acts as the perfect base for the curry bringing out the both the rich and fairly simple flavours out.
You can easily replace chicken with your choice of favourite vegetables and turn this into a vegan Keralan vegetable curry. I normally use sweet potato, courgettes, aubergine and potatoes.
Serve this curry with Keralan parothas or rotis. You can even have this with neer dosas – a Keralan thin rice pancake. Or just serve alongside some steamed white rice.