I remember once listening to a podcast where a young woman from the Indian state of Kerala bemoaned the fact that her birthplace was often overlooked by the outside world.
The molee, sometimes spelled moolie, a dish with its roots in Kerala, rarely appears on the menus of Indian restaurants, so perhaps she has a valid point.
I think that’s a real shame, because the molee is a great curry, creamy from the coconut, but not as heavy and palate-soaking as a Korma, and also deliciously fragrant because of the cardamom, cloves, and cinnamon.
Those particular spices, incidentally, mean that this curry can be a bit of a “hard-sell” to Swedes most of the year, as that combination features heavily in Swedish “glögg” mulled wine, itself an important part of any Swedish Christmas celebration.
Serves 1 – 2
- 2 chicken breasts, skinned, and cut into bite sized pieces
- 1 red onion, finely chopped
- 5 cloves of garlic, minced
- 1 inch piece of ginger, peeled and minced
- 2 nice big hot green chillies, finely chopped
- 1 large cinnamon stick
- 2 tsp cardamom seeds
- 8 cloves
- 1 tsp turmeric
- 1 tsp hot chilli powder
- 1 400ml can coconut milk
- coconut oil
- juice of 1 lemon
- Heat 2 tbsp coconut oil in a non-stick wok or pan over medium heat.
- Add the cinnamon, cardamom, and cloves to the hot oil. Stir fry for a few seconds.
- Add the onion. Continue to stir fry for 2 minutes.
- Add the ginger and fresh chillies. Continue to stir fry for 2 minutes.
- Add the minced garlic, chilli powder, and turmeric. Continue to stir fry for 2 minutes, adding a splash of water if the contents of the pan start to feel as though they are sticking.
- Add the lemon juice and coconut milk to the pan. Bring up to a low simmer.
- Add the chicken. Return to a low simmer, and cook until the chicken is done, about 15 – 20 minutes or so.
- Serve, garnished with a sprinkling of desiccated coconut, cauliflower rice on the side, and a nice, big pot of Chai Masala tea.