Kerala Chicken Perattu

Use the same weight; it is neutral and will not add coconut aroma.

Use the same weight; mild and good for frying, but no coconut flavour.

Use the same weight for richness; it adds a dairy aroma and is not vegan.

Fry 1 bay leaf for every 5 curry leaves in hot oil; imparts a warm, woodsy background note, but misses the citrus-sulphury punch entirely.

Add a small squeeze (about 5 ml per sprig of curry leaves) right before serving; provides sharp citrus top notes without the toasty, herbal aroma.

Use equal weight, finely sliced. Shallots soften and brown faster, giving a slightly sweeter and more delicate base to curries.

Use 80% of the weight, finely shredded and browned slowly with a pinch of asafoetida. Replicates the bulk and natural sweetness in gravies without allium.

Use the same weight; about 1 clove weighs 3 g, so 3 g paste per clove.

Use the same weight; crush just before adding so the flavour stays fresh.

Use one-third of the weight, about 1 g powder for 3 g fresh clove; add a little water if the recipe needs moisture.

Use 75% of the weight. Fry in hot oil or ghee; has a sharper, more pronounced liquorice flavour, so use a lighter hand.

Use 60% of the weight. Stir into the sauce with ground masalas; provides identical sweet aniseed flavour without whole seed crunch.

Use one point (single carpel) per 1 g of fennel seeds. Simmer in gravies and remove before serving; gives a deeper, woodier liquorice aroma.

Grind deseeded dried pods to an equal weight of powder; gives identical vivid red colour and gentle warmth.

Use 25% of the weight mixed with sweet paprika for colour; straight red chilli powder is substantially hotter and will make the dish fiery.

Use one-third of the weight; the sauce will be less intensely red and notably sharper in heat.

Dry-roast lightly in a pan and grind to a fine powder; use equal weight (1:1). Offers a noticeably fresher, brighter citrus note.

Use 50% to 75% of the weight. Lacks the floral, citrusy profile of coriander and turns the gravy heavier, earthier, and darker.

Use 50% of the weight and stir in near the end of cooking. Adds warmth and depth since it contains ground coriander, but introduces stronger spices like clove and cinnamon.

Use the same weight, cut into thigh-sized pieces. If the mix includes breast, add breast pieces 5 minutes later so they do not dry out.

Use the same weight. Remove any skin and cut into cubes; cooking time and juiciness are almost the same.

Use the same weight, cut into slightly larger cubes and marinate well. Reduce the final simmer by about 5 minutes; it is leaner and can dry out.

Use the same weight but taste: it is sharper, so use 10–20% less if strong.

Use the same weight; it is darker and maltier, so it will tint pale dishes.

Use the same weight or 10% more; add off the heat to keep it fresh.

Use equal weight finely chopped; this is the exact same fresh herb.

Use half the weight finely chopped; provides vibrant green freshness, though the flavour profile becomes noticeably cooler and sharper.

Use 1:1 by weight. Handles high-heat frying identically and introduces a very subtle, pleasant nuttiness.

Use 1:1 by weight. Yields a much richer, authentic aroma and a glossy, heavier mouthfeel.

Use 1:1 by weight. Heat until smoking, then cool slightly before cooking to temper its intensely pungent, sharp mustard kick.