C44 Chicken Kerala

This was inspired by a recipe from Madhur Jaffrey in 'The Telegraph' free booklets "the Perfect Curry". It has been heavily modified for a single portion and cooked in BIR (British Indian Restaurant) rather than traditional style. It is really very nice.


For 1 Continued...
1 - 2 tbspn oil ½ tspn chilli powder
50 gm onion (prepared weight) ½ tspn c41 curry powder
¼ tspn black mustard seeds ¼ tspn ground cumin
5 dried curry leaves (optional) 300 ml c44 curry base sauce (see note 1)
½ tspn ginger 1 portion pre-cooked chicken or pre-cooked chicken tikka
1 tspn garlic ¼ tspn salt
  15 - 20 gm creamed coconut block (or to taste)



  1. Heat the oil in a wok or heavy pan and fry, stirring regularly, the onion, mustard seeds and curry leaves for 2 min.
  2. Stir in the ginger/garlic paste and cook, stirring, for about 15 seconds.
  3. Add the chilli powder, c41 curry powder and ground cumin and cook, stirring, for about 30 seconds, adding a little c44 base sauce as needed to prevent drying and burning.
  4. Add the chicken, salt and 160 ml of c44 base sauce and cook, stirring regularly, for 3 min, adding c44 base sauce as needed to maintain the desired sauce consistency.
  5. Reduce the heat and stir in the coconut until melted and cook for 1 min.


  1. Serve with rice.


(1) The c44 base sauce should be diluted with 100 ml of water and warmed before use.

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The main ingredients
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The finished meal
Creamed Coconut
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