Malabar chicken curry is a Kerala style chicken curry that is creamy, delicious, and goes well with roti, appam, ghee rice, Kerala parotta, pathiri, or coconut rice. Here is how to make it.
Do try these other chicken curries too – Malai Chicken Curry, Methi Chicken Curry, Chicken Masala and Chicken Jalfrezi.
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About This Recipe
Malabar is a region in Kerala and is dominated by the Muslim population. This region has a slightly unique way of cooking from the rest of the state and the slight difference in the cooking method is evident in their cuisine.
Malabar chicken curry is a Kerala style chicken curry that is cooked in coconut oil and has a very distinct taste from the use of curry leaves, spices, coconut paste, and coconut oil.
The sauce is luscious and creamy and the coconut flavor shines through. It is quite easy to bring together as well.
Some people make it without coconut too and that also tastes fabulous.
Serve it with appam, ghee rice, Kerala parotta, pathiri, or coconut rice. It also pairs well with roti, paratha or steamed rice.
Ingredients
Chicken – Get bone-in chicken for this recipe, as the bones soak up the flavor nicely making the curry taste even more delicious.
Oil – Use coconut oil for that authentic taste. In case you do not have the same, then you can use any vegetable oil.
Curry Leaves – Use fresh curry leaves for the best flavor. It adds a nice South Indian touch to the recipe.
Spice Powders – To add a little more taste, add in coriander powder, turmeric powder, red chili powder, and black pepper powder. Both red chili powder and black pepper powder adds a nice heat to the curry.
Tomatoes – The base of the curry is prepared using tomatoes, which adds a slight tartness to the curry. Use ripe red tomatoes, for the curry as they are nice and juicy and adds the most taste.
Coconut Paste – This is the ingredient that makes it different from the other chicken curries. Grind chopped fresh coconut with a little water in a heavy-duty to make coconut paste.
Others – Apart from the above-mentioned ingredients, we will need some basic ingredients such as onion, green chilies, ginger-garlic paste, and salt. You can adjust the amount of green chilies, as per the heat you need.
For tempering – Well, the tempering is optional but it does add a great flavor. The chicken curry is tempered with a coconut oil tadka of shallots, and mustard seeds, and fresh coconut.
How to make Malabar Chicken Curry?
Heat 4 tbsp coconut oil in a medium size heavy bottom pan.
Once the oil is hot, add 1 cup of chopped onion and fry on medium-high heat until the onion turns slightly brown (8-10 minutes). Keep stirring while frying.
Add 15-20 curry leaves, 3-4 green chillies (slit into half) and 2 tbsp ginger garlic paste and fry for 2-3 minutes.
Add 2 tbsp coriander powder, ½ tsp turmeric powder, 2 tsp Kashmiri red chili powder, and 1 tsp black pepper powder and fry for a minute.
Now add 1 cup of chopped tomatoes and cook for 2-3 minutes.
Add 750 g chicken (with bones) and salt and cook for 3-4 minutes on high heat. In case bone in chicken is not your thing, you can use cubes boneless chicken too.
Add 1 cup of fresh coconut paste and ½ cup water. To make coconut paste, add chopped fresh coconut and some water to a grinder. Grind until smooth.
Cover the pan using a tight fitting lid and cook until the chicken is cooked well. It will take 30-35 minutes for the chicken to cook until tender.
For tempering, heat 2 tbsp coconut oil in a small pan.
Add 1 tsp mustard seeds and let them crackle for a few minutes. Add ¼ cup chopped or grated fresh coconut and ¼ cup sliced shallots to the pan.
Fry on medium high heat until they turn slightly brown. Keep stirring frequently.
Pour the tempering over the chicken curry and mix well. Serve hot with pathiri or coconut rice.
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Recipe Card
Malabar Chicken Curry Recipe
Ingredients
- 4 tablespoons coconut oil
- 1 cup chopped onion
- 15-20 curry leaves
- 3-4 green chilies (slit into half)
- 2 tablespoons ginger garlic paste
- 2 tablespoons coriander powder
- ½ teaspoon turmeric powder
- 2 teaspoons Kashmiri red chili powder
- 1 teaspoon black pepper powder
- 1 cup chopped tomato
- 750 grams chicken (with bones)
- salt to taste
- 1 cup fresh coconut paste (To make coconut paste, add chopped fresh coconut and some water to a grinder. Grind until smooth.)
For Tempering
- 2 tablespoons coconut oil
- 1 teaspoon mustard oil
- ¼ cup chopped fresh coconut
- ¼ cup sliced shallots
Instructions
- Heat 4 tbsp coconut oil in a medium size heavy bottom pan.
- Once the oil is hot, add 1 cup of chopped onion and fry on medium-high heat until the onion turns slightly brown (8-10 minutes). Keep stirring while frying.
- Add 15-20 curry leaves, 3-4 green chilies (slit into half), and 2 tbsp ginger garlic paste and fry for 2-3 minutes.
- Add 2 tbsp coriander powder, ½ tsp turmeric powder, 2 tsp Kashmiri red chili powder, and 1 tsp black pepper powder and fry for a minute.
- Now add 1 cup of chopped tomatoes and cook for 2-3 minutes.
- Add 750 g chicken (with bones) and salt and cook for 3-4 minutes on high heat. In case bone-in chicken is not your thing, you can use cubes of boneless chicken too.
- Add 1 cup of fresh coconut paste and ½ cup water to the pan.
- Cover the pan using a tight fitting lid and cook until the chicken is cooked well. It will take 30-35 minutes for the chicken to cook until tender.
- For tempering, heat 2 tbsp coconut oil in a small pan.
- Add 1 tsp mustard seeds and let them crackle for a few minutes. Add ¼ cup chopped or grated fresh coconut and ¼ cup sliced shallots.
- Fry on medium high heat until they turn slightly brown. Keep stirring frequently.
- Pour the tempering over the chicken curry and mix well. Serve hot with pathiri or coconut rice.
