South Indian Style Chicken and Beetroot Curry
- 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.
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 1Heat the coconut oil, black mustard seeds, cinnamon stick and curry leaves together until the seeds start to pop.
- STEP 2Blend the onion, garlic, ginger and chillis in a food processor add to the oil and fry for a few minutes.
- STEP 3Add the spice mixture and fry for a further 2 minutes, add a little water if it start to stick to the pan.
- STEP 4Blend 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 5Add 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 6Serve with rice or a chapati
