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South Indian Style Chicken and Beetroot Curry

By ahayto (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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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Ingredients

  • 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 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
  • 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

Method

  • STEP 1
    Heat the coconut oil, black mustard seeds, cinnamon stick and curry leaves together until the seeds start to pop.
  • STEP 2
    Blend the onion, garlic, ginger and chillis in a food processor add to the oil and fry for a few minutes.
  • STEP 3
    Add the spice mixture and fry for a further 2 minutes, add a little water if it start to stick to the pan.
  • STEP 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.
  • STEP 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.
  • STEP 6
    Serve with rice or a chapati
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