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Member recipe

South Indian Style Chicken and Beetroot Curry

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Cooking time

Prep: 20 minutes Cook: 1 hour

Skill level

More effort


Serves 4

A tasty curry inspired by the food from Southern India. the combination of coconut, black mustard seeds and curry leaves gives it that familiar south Indian flavor while the beetroot adds a deep colour.

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  • 1 Large onion
  • 6 Cloves garlic
  • 1 Thumb sized piece on ginger
  • 3 Birds Eye Chillis
  • Coconut oil
  • 1 Beetroot (pre-cooked)
  • 1/2 can coconut milk (you can add more if you wish)
  • 3 or 4 pieces of Chicken (thighs or breast)
  • 1 1/2 tsp Black Mustard Seeds
  • 1 cinnamon stick
  • Large handful fresh curry leaves

Spice Mix

  • 1 tbs coriander powder
  • 1 tbs cumin
  • 1 tsp asafoetida
  • ½ tsp ground cinnamon
  • 1 tsp turmeric
  • 1 1bs chilli powder
  • 1 tsp black pepper


  1. Heat the coconut oil, black mustard seeds, cinnamon stick and curry leaves together until the seeds start to pop.

  2. Blend the onion, garlic, ginger and chillis in a food processor add to the oil and fry for a few minutes.

  3. Add the spice mixture and fry for a further 2 minutes, add a little water if it start to stick to the pan.

  4. Blend the beetroot into a paste and add to the pan. if it is the type that comes in liquid in a shrinked wrapped packet, also add the liquid it comes in.

  5. Add the coconut milk, tamarind, jaggery chicken and water and cook for about an hour or until reduced. Finish by adding ½ teaspoon each of cumin, coriander and asafoetida just before serving, Season to taste.

  6. Serve with rice or a chapati

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