Keralan Chicken Curry

I was browsing through the magazine section at Times Bookstore, Suria Sabah a couple of months ago and found Jamie Oliver’s Recipe Yearbook 2012/13. Being the food lover that I am and a fan of Jamie’s, I immediately took it from the rack and paid RM 58 for it. I thought it was really worth it as it contained recipes from Jamie himself(and some from brilliant contributors), divided into four seasons. There are recipes for spring, summer, autumn and winter. Plus, the recipes were clear and easy to understand. The pictures in it just inspires you to out try the recipes.


Photo credit: Greek Girl Eats

So I flipped the pages and stopped at page 98, Keralan Seafood Curry, a summer recipe.  Since it doesn’t require any hard-to-find ingredients and an oven I decided to go to the market to get the ingredients. In the recipe as well, Jamie quoted ‘if you really must, you can swap the fish for chicken’. So I did. Instead of fish, I used chicken. Hence, Keralan Chicken Curry.

Here are the ingredients you need:

1. Vegetable Oil

2. 2 Tsp Mustard Seeds
Also known as biji sawi. You can get them at spice section at Giant or Servay.

3. 1 Tsp Fenugreek Seeds
Also known as biji halba.

4. 1 Green Chilli
Deseeded and finely sliced. But, I used red cause I love the color red.

5. 1 Handful Fresh or Dried Curry Leaves

6. 2 Thumb-size Ginger
Peeled and coarsely grated.

7. 3 Onions
Peeled and finely chopped.

8. 1 Tsp Chilli Powder

9. 1 Tsp Turmeric

10. A hand full of Cherry Tomatoes.
Ripe and yellow. Chopped. If you can’t get the yellow ones, just used the red ones or, you can just chopped the big red ones.

11. 1 x 400 ml Coconut Milk.

12. 1 Heaped Tsp Tamarind.

13. Chicken
I used two chicken breasts.

14. Coriander.
A few sprigs would do. Leaves picked and chopped.

15. 2 Limes.
Limau kapas to serve.


There you go. 15 ingredients. If you can’t find all of the in one supermarket, then try looking for the ingredients at the market. Once you got all of them, put on your apron  and…


1. Heat a generous amount of oil in a pan and add the mustard seeds. Once they start to pop add in the curry leaves, fenugreek seeds, green chili and ginger. Stir fry and when you can smell the aroma then add the onions.

2. Cook for ten minutes or until the onion is soft and golden. Add chili powder and turmeric.

3. Cook for two minutes and add 200 ml of water and the coconut milk. Stir until it slightly thickens and add a little of salt.

4. Add the chicken, tomatoes, and tamarind and simmer for another 6 – 10 minutes.

5. To serve, sprinkle with the chopped coriander leaves and serve with the lime.

Note: My method of cooking is slightly different from the recipe in the book and FYI, I added dry tofu as well. Ikut kreativiti orang bilang. Prefer seafood? Use prawn and fish. 



It tasted good. A little bit spicy and there were hints of the seeds used, the richness of the gravy as well as the slight tanginess of the lime just makes it perfect for a summer lunch.

Using chicken made the curry lovely, but as Jamie said ‘you’re rather missing the point’. Next time, I’m going to use seafood.


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