The word 'Keralan' written in large white letters on a black background.
Indian chicken curry with cilantro garnished, served with naan bread, chutney, and a side of rice with herbs.

Keralan Chicken Curry

Packed with bold Kerala spices and rich, comforting flavour.

Deep aromatic flavours built on bold Keralan spice – crafted for chefs who want real flavour… fast!

25 COVERS

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This recipe features

METHOD

  1. Heat the ghee or clarified butter in a pan over a medium heat.

  2. Add the onions and cook until golden brown.

  3. Stir in the chicken and cook for about 10 minutes.

  4. Stir in the Major Keralan Global Paste and cook for 2 minutes.

  5. Add the tomatoes and continue to cook for another 2 minutes.

  6. Add the Major Chicken Stock and coconut milk.

  7. Simmer until chicken is tender and sauce reduced.

  8. Season and garnish as required. Serve.

    TOP TIP: Serve with raita and fresh tomato and onion chutney for an authentic feel.

ALLERGENS: Milk

INGREDIENTS

190g Ghee or Clarified Butter

1750g Red Onions – diced

625g Major Keralan Global Paste

4.6kg Skinless, Boneless Chicken Thighs – diced

1725g Tomatoes – roughly chopped

2125ml Coconut Milk

2250ml Major Chicken Stock – made up

TREND INSIGHT:

Premium and authentic edge!

Keralan paste is gaining traction in kitchens for one simple reason; it brings big, layered flavour - think four hours of slow-cooking flavour, ready in one scoop.