Malabar Chicken Curry Recipe
Malabar Chicken Curry is a traditional Kerala dish made with succulent chicken cooked in a spicy coconut-based gravy. This flavorful curry is perfect for enjoying with rice or appam.
Equipment
- Large pan
- Mixing bowl
- Spatula
Ingredients
- 500 gm chicken (bone-in or boneless)
- 1 tbsp turmeric powder
- 2 tbsp coconut oil
- 1 tsp mustard seeds
- 10-12 curry leaves
- 2 onions (finely chopped)
- 2 tomatoes (pureed)
- 1 tbsp ginger-garlic paste
- 2-3 green chilies (slit)
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1 tsp red chili powder
- 1 cup coconut milk
- Salt to taste
- Fresh cilantro for garnish
Instructions
Marinate the Chicken:
- In a mixing bowl, marinate the chicken pieces with turmeric powder and salt. Set aside for 15 minutes.
Prepare the Curry Base:
- Heat coconut oil in a large pan over medium heat.
- Add mustard seeds and let them splutter.
- Add curry leaves and chopped onions. Sauté until the onions turn golden brown.
- Add ginger-garlic paste and green chilies, and sauté for another 2 minutes until fragrant.
Add Tomatoes and Spices:
- Add the pureed tomatoes and cook until the oil separates from the masala (about 5-7 minutes).
- Add coriander powder, cumin powder, red chili powder, and salt. Mix well.
Cook the Chicken:
- Add the marinated chicken to the curry base and cook for 10 minutes until the chicken starts to brown slightly.
- Pour in enough water to cover the chicken. Cover and cook for 15 minutes on low heat.
Add Coconut Milk:
- Add the coconut milk, stir well, and let it cook for another 5 minutes. Make sure not to boil the coconut milk.
Serve:
- Garnish with fresh cilantro and serve hot with steamed rice, appam, or chapati.
Notes
- Variation: You can add boiled eggs or potatoes for added texture and flavor.
- Storage: Store leftovers in the refrigerator for up to 2 days. Reheat gently before serving.
- Serving Tip: Serve with steamed rice or appam for an authentic Kerala meal experience.
