ZEST BYRON BAY KERALA CURRY

By Ramya Sundrapandi

 Serves 4-6

  • Marinade 1kg chicken or seafood with the Kerala blend for an hour/ before you head out to work in the morning.
  • Fry an onion until soft and add the marinated meat/seafood to the soft onions and stir for a bit.
  • Add a 200ml tin of coconut cream and a couple of hand full of spinach leaves and simmer until chicken/seafood is cooked.
  • Garnish with fresh coriander.
  • Serve with rice and/or roti.