Curry de Poulet Nadan du Kerala

Heat 2 tbsp of the coconut oil in a large pot over medium heat. Add the mustard seeds and wait about 30 seconds until they pop. Add the onions, shallots and two sprigs of curry leaves, and cook over medium heat for about 12 minutes, stirring occasionally.

• 2 tbsp coconut oil
• ½ tsp mustard seeds
• 2 onions
• 6 shallots
• 2 sprigs curry leaves

✅ C'est prêt quand : onions and shallots are soft and golden

Add the ginger-garlic paste and cook for 1 minute over medium heat. Lower the heat, add the chili powder, ground coriander and turmeric with a splash of water, and stir for about 2 minutes until the oil looks red. Add the tomatoes and cook for a few more minutes until soft.

• 1½ tbsp ginger-garlic paste
• 2 tbsp chili powder
• 1 tbsp ground coriander
• ½ tsp turmeric
• a splash water
• 2 tomatoes

✅ C'est prêt quand : oil turns red and tomatoes break down into a soft paste