Keralan Chicken Curry

Overview: A warm and spicy coconut chicken curry. This is sure to heat you up on a cold winter's day. From its humble origins in Kerala this dish is simple to cook, enjoy it with a good serving of rice and yoghurt on the side to cool you down.

Nutritional Highlights: High in protein, manganese, copper, phosphorus, magnesium, iron and vitamin C.

Ingredients: Green chillies x 4, garlic cloves x 4, 1tsp cumin seeds, 1 tbsp black peppercorns, 1inch Ginger, a few Bay leaves, 1tsp fennel cloves, cinnamon stick, 4x shallots, 1tsp turmeric, 1 can of coconut milk, 2x tomatoes, 2tsp chilli powder, 1 tsp cumin powder, 1tsp coriander powder, 2 tbsp vinegar, chicken (five thighs, five drumsticks)

Method: Pop the garlic, chillies, cumin seeds, black peppercorns and ginger into a mixer and mix for 10 seconds.

Heat a little oil in a large pan and drop in the bay leaves, fennel, cinnamon stick and shallots and fry for two minutes. Now add in the mix you just mixed and fry for another 2 minutes. Add the turmeric and quickly mix this in. Drop in your chicken and brown for a few minutes. Once browned on all sides, add the chilli, cumin and coriander powder and mix it all up.

Chop up your tomatoes now and drop these in. Cook for five minutes or so, then add your coconut milk in. Mix it around for a bit and then add your vinegar. Now let this simmer for about 30 minutes with a lid on.

Keep stirring intermittently to make sure the ingredients don't settle. Chop a handful of coriander in the mean time. Add a pinch of salt and keep stirring. Once 30 minutes are up, take your lid off and sprinkle your coriander.

Lovely all done. Serve this on top of a bed of rice, and add a dollop of yoghurt by the side if you feel like it!