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Keralan chicken curry

Keralan chicken curry


This spicy South Indian dish is a great winter warmer

  • Feeds 2 Feeds 2
  • Ready in 45 minutes

Each serving contains

  • Energy
    2868kj 682kcal
  • Fat
    High 36%
  • Saturates
    High 80%
  • Sugar
    Low 36%
  • Salt
    Low 36%

% of adult’s reference intake | Carbohydrates per serving : 78g


  • 230g pack Co-op skinless, boneless chicken breast, chopped
  • 1 tsp turmeric
  • 2 tbsp low fat natural yogurt
  • 1 tbsp Co-op olive oil
  • 1 tsp each ground coriander, paprika, cumin and freshly ground black pepper
  • 1 tsp each curry powder and chilli powder
  • 1 small onion, sliced
  • 2 cloves garlic, crushed
  • 2cm piece fresh root ginger, grated
  • 1/2 of 400g can chopped tomatoes
  • 200ml coconut milk
  • 1 tbsp white wine vinegar
  • 1 tbsp light brown soft sugar
  • 150g basmati rice


  1. Put the chicken, turmeric and yogurt in a bowl and stir everything together, set aside to marinate
  2. Heat the olive oil in a pan over a medium heat and stir in all the spices and onion
  3. Add 125ml water and cook over a low heat, stirring constantly for 10-12 mins until the onion has softened, the water has evaporated and the mixture looks like a paste
  4. Add the chicken to the pan and cook over a medium heat until just golden on each side. Stir in the garlic and ginger and cook for 1-2 mins.
  5. Add the chopped tomatoes, coconut milk, vinegar and sugar, then cover the pan with a lid. Bring to a simmer then cook uncovered for 15-20 mins
  6. Meanwhile, cook the basmati rice according to the packet instructions
  7. Fluff the rice up with a fork and divide between two bowls.
  8. Spoon over the curry and serve

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