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Kerala Chicken Curry

Kerala Chicken Curry recipe, eat well on universal credit

We had a couple of yellow sticker Chicken Breasts in the freezer. They're not in the freezer any more!

Ingredients for the marinade:-

2 Chicken Breasts, cut into bite sized pieces
½ Tsp of Turmeric
½ Tsp of Cayenne Pepper
½ Tsp of Salt

Ingredients for the Curry:-

1 Onion, diced
3 Cloves of Garlic, minced
1 Thumb of Ginger, grated
1 Tsp of Chilli Powder
1 Tsp of Coriander Powder
1 Tsp of Funnel Powder
1 Tsp of Garam Masala
A handful of Curry Leaves
A punnet of Cherry Tomatoes, chopped
a Handful of Coriander, chopped
400ml of Water
1 Tbsp of Tomato Puree
Oil to fry
Salt & Pepper to taste


(1) Combine the Turmeric, Cayenne, Salt and Chicken.
(2) Allow to marinade for half an hour.
(3) In a large pan add a little oil over a medium heat.
(4) Add the marinaded Chicken and cool gently until no-longer pink.
(5) Set aside.
(6) Add the Onions to the pan and cook until softened.
(7) Add the Ginger & Garlic and stir over a medium heat for a minute.
(8) Add the remaining Spices and the Curry Leaves.
(9) Add the Tomato Puree and stir well.
(10) Add the Tomatoes and Water.
(11) Return the Chicken, reducing the heat to low and simmer for an hour.
(12) 10 minutes before serving stir in the Coriander.

We severed ours with Sage Aloo, Indian style Sides & Salads and Popadums. This was a really well balanced Curry without the aggression of some Anglicised Curries. 

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Djerma Stew - Around the World for £4 or less

Niger – Around the World for £4 or Less
So N takes us to Niger – This is their National Dish
This was a very tasty and different style of meal. I'd not call in a Stew personally, or indeed a Casserole. It was very hearty.
Djerma Stew
Chicken legs and wings cut into portions (Thighs, drummers, wings)
1 Onion, sliced
2 Carrots, sliced
2 Garlic cloves, minced
1 tbsp Paprika
4 fresh Tomatoes & a tin of chopped Tomatoes
½ a tube of Tomato Purée
¼ Curry Powder
1 ½ tsp dried Thyme
1 Bay leaf
1 Stock cube
3 tbsp chopped Parsley
2 Chives, sliced
2 ½ tbsp of Peanut Butter
½ cup of Oil
Sat & Pepper
(1) Season the Chicken with Salt & Pepper.
(2) Fry the Chicken pieces in oil, browning all sides.
(3) Blend the fresh Tomatoes, Tomato Purée, Onions, Garlic and add to the Chicken. Stir in well to combine.
(4) Add the Paprika, Curry Powder, Bay leaf and Stock Cube.
(5) Bring to the boil, then lower the heat to simmer.
(6) Simmer for about 30 minutes or until the Chicken is tender.
(7) Add 2 cups of water, the sliced Carrots, Parsley and Chives.
(8) Cook for a further 5 minutes or until the Carrots are tender.
(9) Remove a cup of the broth and add Peanut Butter. Return to the pan once mixed well.
(10) Allow to simmer until thickened.
(11) Season to taste.
(12) Remove the Bay leaf.
(13) Serve over steamed rice.

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