Kewed Holla Recipe

Toast and prepare spices

Heat a small dry skillet over medium heat. Add the coriander seeds and toast, shaking the pan, until fragrant and slightly darker, about 1 minute. Remove from heat and let cool.

In a blender or food processor, combine toasted coriander seeds, chopped shallots, garlic, ginger, green chilies, ground cumin, turmeric, paprika, lemon juice, olive oil, and 1 tsp salt. Process to a smooth paste, scraping down sides as needed. If the paste is too thick, add 1–2 teaspoons of water to loosen. Set aside 3 tablespoons for the recipe; refrigerate any leftover paste for up to 5 days.

Marinate the chicken: In a medium bowl, combine the chicken pieces, yogurt, 3 tablespoons kewed holla paste, and 1 teaspoon salt. Mix thoroughly so each piece is coated. Cover and refrigerate for at least 30 minutes and up to 4 hours.

Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. When the oil shimmers, add the marinated chicken in a single layer (work in batches if needed). Sear the chicken without crowding until golden on the first side, about 3–4 minutes.

Flip the pieces and cook another 2–3 minutes until lightly browned but not fully cooked through. Remove the chicken to a plate and set aside.

Reduce heat to medium. In the same skillet, add the reserved kewed holla paste (if any remains in the bowl) and the tomato purée. Cook, stirring, for 1–2 minutes to release flavors.

Pour in the coconut milk (or heavy cream) and stir to combine, scraping up any browned bits from the pan. Add brown sugar and adjust salt to taste. Bring the sauce to a gentle simmer.

Return the seared chicken to the skillet, nestling pieces into the sauce. Simmer gently, uncovered, for 8–10 minutes, stirring occasionally, until the chicken is cooked through (internal temperature 165°F / 74°C) and the sauce has thickened to coat the back of a spoon.

Stir in chopped cilantro and mint (if using) and remove from heat. Taste and add additional lemon juice or salt if desired.

Serve the Kewed Holla hot with lime or lemon wedges on the side. It pairs well with steamed rice, flatbread, or a simple salad.