Keralan Curry

Our answer

Once you have made the sauce base for Nigella's Keralan Fish Curry (from Forever Summer) then it is possible to use chicken instead of fish. However you do need to make sure that the chicken is completely cooked through and it may take slightly longer to cook than the fish. A slightly longer cooking time will not affect the curry sauce and if the sauce appears thicker than you would like you can always add a splash of water as it cooks. You could use diced breast or thigh, according to your own preference. Raw prawns (shrimp) and diced pork loin or fillet could also be used.

When cooking the curry with chicken, bring the sauce to the boil then add the chicken and reduce the heat so that the sauce is just barely simmering. Try not to let the sauce boil vigorously once the chicken has been added as this can cause the chicken to become tough and stringy. The cooking time will depend on the size of the pieces of chicken but start checking if the chicken is done after about 10 minutes. Cut into a larger piece of chicken and check if it is cooked all the way through. If not, let the curry cook for 3 to 4 minutes longer before checking again.