Kerala Style Duck Curry with Pilau Rice and Naan Bread
This Kerala-style duck curry is rich, warming, and packed with bold spice. Slow-cooked until tender and finished with coconut milk, it’s a proper comfort dish that’s made for scooping up with rice and naan. Big flavours, slow vibes, and absolutely worth the wait.
Cook time: 1 hour & 30 minutes
Recipe serves: 4
Ingredients
1 x Whole Duck
2 x Crushed Garlic Cloves
25 g Fresh Ginger
1 x Fresh Chopped Green Chilli
1 x Chopped White Onion
¼ tsp Tumeric Powder
2 tsp Curry Powder
¼ tsp Coriander Powder
50 g Tinned Tomatoes
2 g Mustard Seeds
Salt and Pepper
100 ml Vegetable Oil
Fresh Coriander to Garnish
400 ml Coconut Milk
4 x Portions Pilau Rice
4 x Naan Breads
The method
1. Chop the duck into eight pieces. Heat oil in a pan and quickly fry the duck, sprinkling over the curry powder, turmeric, ground coriander, ginger and garlic. Cook gently for 2–3 minutes until the duck is seared, then season and transfer to an ovenproof dish.
2. In the same pan, add the onion and cook for 1–2 minutes until softened. Stir in the tinned tomatoes, mustard seeds, green chilli and coconut milk, then simmer gently for 5 minutes. Pour the sauce over the duck, place in the oven and cook at 170°C for 1¼ hours.
3. To serve, transfer the duck to a serving dish, garnish with chopped coriander, and serve with pilau rice and naan bread.
4. Enjoy!
Kerala Style Duck Curry, Pilau Rice and Naan Bread
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Why not try some of our other delicious recipes?
Niku Dango - Japanese Style Pork Meatballs with Rice
Salmon Fillet with Thai Rice Noodle Salad
Author bio: Mike Wilson is our award-winning Head Chef of the tombola kitchen team. He’s a keen cyclist and likes all sports especially American Baseball. His main passion in life is cooking and he loves creating new dishes at tombola and at home.
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