Kerala-Style Mutta Curry
Servings: 2
PERDUE® HARVESTLAND® NO ANTIBIOTICS EVER Broiler Quarters are slowly stewed in an aromatic Kerala-style curry layered with fennel, curry leaves, ginger and warming spices. Finished with coconut milk, sweet peas and jammy quail eggs, this dish delivers authentic Southern Indian flavor with rich depth and comforting complexity.
Ingredients
- 2 PERDUE® HARVESTLAND® NO ANTIBIOTICS EVER Broiler Quarters, 2.75-3.0 lbs. (57817)
- 1 c. peas
- 2 soft-boiled quail eggs — cut in half
- 3 red chilies
- 20 fresh curry leaves
- 2 medium onions — julienned
- 6 tbsp. coconut oil
- 1½ tsp. fennel seeds
- ¾ tsp. ginger — minced
- ¾ tsp. garlic — minced
- ¾ c. tomato puree
- 3 tsp. red chili powder
- 1½ tsp. black pepper
- 1½ tsp. garam masala
- ¾ tsp. turmeric
- ¾ c. coconut milk
- ¼ c. cilantro leaves
Instructions
- Heat coconut oil in a pan and sear off broiler quarters, until skin is crispy. Remove from the pan.
- Add fennel seeds to the same pan and saute until they begin to crackle.
- Add curry leaves, red chilies and onions.
- Saute on low until onions are golden brown.
- Next, add minced ginger and garlic, and cook for 2-3 minutes.
- Add in spices and stir until aromatic.
- Add tomato puree, mix well, and cook for 7-10 minutes. Add water as needed.
- Next, add seared broiler quarters and peas to the curry and stir well.
- Cook covered on low until chicken is stewed and reaches an internal temperature of 165 degrees.
- Add coconut milk, turn off heat, and mix well.
- Garnish with jammy quail eggs and cilantro leaves.