Kerala Chicken Curry

Ingredients

• •800g chicken, curry-cut
• •2 tbsp ROASTICOCO
• •2 onions, sliced fine
• •3 tomatoes, chopped
• •1 cup coconut milk
• •1 tsp kashmiri chili powder
• •Salt to taste
• •3 tbsp coconut oil
• •Fresh curry leaves

Method

1. 1

   Heat coconut oil in a heavy-bottomed pan. Add sliced onions and cook until deeply golden — about 15 minutes. Don't rush this.

2. 2

   Add tomatoes and cook until they break down into a thick paste, about 8 minutes.

3. 3

   Add ROASTICOCO and kashmiri chili. Stir constantly for 60 seconds — you'll smell the coconut bloom. This is the moment everything transforms.

4. 4

   Add chicken pieces, coating each piece in the masala. Sear for 4 minutes on high heat.

5. 5

   Pour in coconut milk, reduce heat to low, cover and simmer for 20 minutes until chicken is perfectly tender.

6. 6

   Finish with fresh curry leaves. Let rest 5 minutes before serving. Serve with Kerala parotta or rice.