South Indian Chicken Curry with Shallots


3 green finger chillies, roughly chopped

½ tsp turmeric

½ tsp ground coriander

¼ tsp ground cinnamon

2 tsp root ginger, peeled and finely grated

4 garlic cloves, roughly chopped

½ tsp salt

10 shallots, topped, tailed and cut in half

4 tbsp sunflower or groundnut oil

6-10 curry leaves

2-4 cloves

500g boneless, skinless chicken breasts, cut into 4cm pieces

200ml coconut milk


Blitz chillies, spices, ginger, garlic, salt and two shallots with 1tbsp oil and 2 tbsp cold water to make a paste, coat chicken and marinade for at least 20 mins. Heat remaining oil in a pan, add curry leaves and cloves, fry for 1min. Add chicken, fry 5 mins, add shallots, cook for 10-12 mins. Mix100ml cold water and coconut milk with remaining paste. Pour over chicken and mix well. Simmer for 5-7 mins until the chicken is cooked.  Serve with plain basmati rice.

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