Keralan chicken curry
Try this classic Keralan chicken curry, with flavours of ginger, green chilli, whole fragrant spices and a light, creamy gravy enriched with cashew nuts
Takeaway-style chicken
- Preparation and cooking time
- Prep:
- Cook:
- plus marinating
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp soy sauce
- 500g skinless chicken thigh filletscut into 3cm chunks
- 2 tbsp cornflour
- olive oil
- 3 garlic clovesgrated
- 10g gingerpeeled and grated
- 200g red peppersdeseeded and cut into 3cm chunks
- 200g green peppersdeseeded and cut into 3cm chunks
- 200g green beans or sugar snap peashalved
- 80g peanutstoasted and roughly chopped, to garnish
SAUCE
- 2 tbsp dark soy sauce
- 2 tbsp rice wine vinegar
- 2 tbsp hoisin sauce
- 1 tbsp cornflour
- 1 tsp red chilli flakes
- ½ tsp sichuan peppercornscrushed (optional)
TO SERVE
- 300g cooked short-grain brown ricewarmed
- 20 spring onionsfinely sliced
- 20g garlic chivesfinely chopped
Nutrition: per serving
- fibre7.5g
- protein44.3g
Method
step 1
Mix the soy with the chicken in a mixing bowl, dust in the cornflour to coat and leave to marinate for 15-20 mins.
step 2
Drizzle the chicken with the oil, then spread out evenly in a lined air fryer and cook at 200C for 15 mins until crispy and cooked through. Alternatively, bake in the oven at 200C/180C fan/gas 6 for 20-25 mins.
step 3
Mix the sauce ingredients with 4 tbsp of water.
step 4
Heat a large wok over a medium-high heat, add a drizzle of oil and cook the garlic and ginger for 30 seconds before adding the peppers and beans, and stir-frying for 3-4 mins.
step 5
Add the chicken and sauce, and mix well – the sauce will reduce and thicken quickly so be sure to keep the ingredients moving in the wok.
step 6
When the sauce has thickened, remove from the heat. Serve on a platter with the warm rice, spring onions and garlic chives. Garnish with the toasted peanuts.
