Kerala style Chicken with coconut and curry leaves
Serves 25 to 30
½ cup clarified butter or vegetable oil
1/2 cup curry leaves
5 pounds chicken breasts trimmed of fat and cut into 1-inch cubes
10 oz Sukhi Korma Paste
1 ½ cups Heavy Cream
1 ½ cups Water
6 cans unsweetened coconut milk
1 cup unsweetened coconut shreds
Heat the butter or oil in a large heavy bottom pan on medium heat. Add the curry leaves and fry for 1 minute and stir until very fragrant. Increase the heat to medium-high and add the chicken and stir fry until the chicken begins to brown. Add Korma paste and stir continuously with a spatula to smoothen it out. Add the cream, water and coconut milk and mix until well combined and slightly thickened. Reduce the heat to medium and cover and simmer until the sauce is thick and the chicken is cooked. Garnish with coconut shreds.
Curry powder is totally a different from curry leaves. While curry powder is a blend of different powdered spices (varying from region to region - A British creation), curry leaves are
a tropical to sub-tropical tree in the family Rutaceae.
Using clarified butter adds to flavor and also helps to cook without buring, due to higher smoking point than butter.