Malabar Chicken Curry Recipe
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Make this rich and flavorful Malabar Chicken Curry with tender chicken simmered in a coconut-based gravy infused with aromatic spices. This South Indian classic from Kerala is comforting, mildly spicy, and perfect to pair with rice, appam, or parotta for a satisfying meal.
★★★★★
“I don’t cook much as i find it tedious..but this recipe is so simple and it turned out just the way as it looks in the photograph and it was approved by my family who are better cooks than me! Thank you very much..”
– Flavia
Table of Contents
Quick Look: Malabar Chicken Curry
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 70 minutes
Servings: 4 servings
Dietary Info: Gluten-free
Flavor/Texture: Rich, mildly spicy, and aromatic curry with tender chicken, coconut notes, and warm Kerala-style spices
The first time I tasted Malabar Chicken Curry was at a small roadside stall near Kozhikode, the kind of place with plastic stools, banana leaves for plates, and chicken that had been simmering since morning. I came back the next day. And the day after that.
Back home, I spent weeks testing this recipe. The challenge with Malabar Chicken Curry is not the technique. It is the balance. Too much coconut and it tastes flat. Not enough black pepper, and you lose that warmth that makes it distinctly Malabar.
This curry uses bone-in chicken for depth, a coconut paste method instead of coconut milk for the ideal texture, and basic spices to build flavor from the ground up. It is the best Malabar Chicken Curry I have made, and after many five-star ratings from Whisk Affair readers, I think you will agree.
Here are some more chicken curries that you may like: Malai Chicken Curry, Chicken Masala, and Andhra Style Chicken Curry.
What is Malabar Chicken Curry?
Malabar Chicken Curry is a traditional chicken curry from the Malabar Coast of Kerala, known for its deep spice aroma, richness, and slow-cooked flavors. This curry reflects the culinary traditions of Kerala Muslim cuisine, where warm spices, coconut, and curry leaves come together to create bold yet balanced dishes.
Unlike restaurant-style Kerala chicken curries, this homestyle Malabar chicken curry recipe is gently spiced and meant to be enjoyed with rice, appam, pathiri, or Kerala parotta.
Ingredients
- Chicken – For this recipe, try using bone-in, skinless chicken. Bones release flavors, making the curry taste delicious. However, it can also be made using boneless chicken cubes.
- Oil – For an authentic taste, use coconut oil. If you don’t have it, use any cooking oil.
- Curry Leaves – For the best flavor, use fresh curry leaves. They add a lovely South Indian touch to the recipe.
- Spice Powders – To add a bit of taste, add coriander powder, turmeric powder, Kashmiri red chili powder, and black pepper powder.
- Tomatoes – The curry base uses ripe tomatoes.
- Coconut Paste – This ingredient distinguishes Malabar chicken curry from other chicken curries. Make it using fresh or frozen coconut. DO NOT use desiccated dry coconut to make this recipe.
- Others – You will also need basic ingredients such as red onions, green chilies, ginger garlic paste, and salt. You can adjust the amount of green chilies according to your preferred level of heat.
- For Tempering – Tempering adds great flavor. Malabar chicken curry is tempered with a coconut oil tadka of shallots, black mustard seeds, and fresh coconut.
How To Make Malabar Style Chicken Curry
Make The Curry
Step 1: Heat 4 tablespoons of coconut oil in a medium-sized, heavy-bottomed pan over medium-high heat.
Step 2: Once the oil is hot, add 1 cup of chopped red onions and cook until the onions turn slightly brown (8-10 minutes), stirring frequently.
Do not rush this step. The slight caramelization is the flavor foundation of the entire curry.
Step 3: Add the following ingredients and cook for 2-3 minutes.
- 15-20 curry leaves
- 3-4 green chilies (slit in half)
- 1 tablespoon ginger garlic paste
Step 4: Add the following ingredients and cook for just 10-15 seconds.
- 2 tablespoons coriander powder
- ½ teaspoon turmeric powder
- 2 teaspoons Kashmiri red chili powder
- 1 teaspoon black pepper powder
You want them to toast in the oil, not burn.
Step 5: Now add 1 cup of chopped tomatoes and cook for 2-3 minutes. Mash the tomatoes with the back of a ladle while cooking.
If you like a creamier curry, then blend the masala using an immersion blender or a mixer grinder at this stage. Then follow the rest of the recipe as is. You can discard the green chilies before blending the masala if you like a milder curry. Curry leaves can be left as is or removed, your choice.
Step 6: Rinse 1 kg of bone-in, skinless chicken (cut into 1 and ½-inch pieces). Add it to the pan and cook for 3-4 minutes over high heat.
If you want to make this curry with boneless chicken, use 500 g of chicken thighs, cut into 1 and ½-inch pieces. You can also use chicken breasts, but breasts are drier than thighs.
Step 7: Add the following ingredients and mix well.
- 1 cup of coconut paste
- 1 teaspoon salt
- ½ cup water
To make coconut paste, blend ½ cup of chopped fresh coconut with ½ cup of water in a high-speed blender. If fresh coconut is not available, use frozen coconut. You will get it in the freezer section of any Indian grocery store. Make sure to thaw the frozen coconut to room temperature before blending.
Step 8: Reduce the heat to low and cover the pan using a tight-fitting lid. Cook until the chicken is tender (approximately 40-45 minutes). Stir a few times while cooking. Open the lid and check for salt. Add more salt if needed, and cook for an additional minute.
Temper The Curry
Step 9: Heat 2 tablespoons of coconut oil in a small pan over medium-high heat for tempering.
Step 10: Add 1 teaspoon black mustard seeds and let them crackle for 2-3 seconds. Add ¼ cup chopped or grated fresh coconut and ¼ cup sliced shallots to the pan.
Step 11: Fry on medium-high heat until they turn slightly brown, stirring frequently.
Step 12: Pour the tempering over the chicken curry and mix well. Serve hot.
Serving Suggestions
Kerala Parotta is the canonical pairing, the flaky, layered flatbread tears into perfect pieces for scooping up the coconut gravy. If you want to learn how to make it at home, see my Kerala Parotta recipe.
Appam is the breakfast-and-dinner favorite: a lacy, fermented rice flour crepe with a soft, pillowy center. The slight sourness of appam cuts through the richness of the coconut curry beautifully.
Ghee rice is the simplest weeknight option; fragrant, buttery rice that takes 20 minutes and completes the meal without any extra effort. Check my Ghee Rice Recipe.
You can also serve it with dosa, steamed rice, idiyappam, or idli. A crusty bread will also pair wonderfully with this dish.
Storage Suggestions
Malabar chicken curry can be stored in an airtight container for 3 to 4 days. The flavor deepens overnight as the spices continue to develop.
Reheat in a pan or in the microwave until hot before serving. If the curry has thickened after refrigeration, then add some water while reheating.
You can also freeze this chicken curry for up to 2 months. Coconut-based curries can separate on freezing; this is normal.
Other Chicken Curry Recipes We Recommend
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Malabar Chicken Curry Recipe
Ingredients
- 4 tablespoons coconut oil
- 1 cup chopped onions
- 15-20 curry leaves
- 3-4 green chilies (slit into half)
- 1 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 tomatoes
- 1 kilogram bone-in skinless chicken (cut into 1-½ inch pieces)
- 1 teaspoon salt (or to taste)
- 1 cup fresh coconut paste (check notes)
For Tempering
- 2 tablespoons coconut oil
- 1 teaspoon black mustard seeds
- ¼ cup chopped fresh coconut
- ¼ cup sliced shallots
Instructions
- Heat coconut oil in a medium-sized, heavy-bottomed pan over medium-high heat.
- Once the oil is hot, add onions and cook until they turn slightly brown (8-10 minutes). Stir frequently while frying.
- Add curry leaves, green chilies, and ginger-garlic paste, and cook for 2-3 minutes.
- Add coriander powder, turmeric powder, Kashmiri red chili powder, and black pepper powder, and cook for just 10-15 seconds.
- Now add tomatoes and cook for 2-3 minutes. Mash the tomatoes with the back of a ladle while cooking.
- Rinse chicken. Add it to the pan and cook for 3-4 minutes over high heat.
- Add fresh coconut paste, salt, and ½ cup of water to the pan. Mix well.
- Reduce the heat to low and cover the pan using a tight-fitting lid. Cook until the chicken is tender (approximately 40-45 minutes).
- Stir a few times while cooking. Open the lid and check for salt. Add more salt if needed, and cook for an additional minute.
- For tempering, heat coconut oil in a small pan over medium-high heat.
- Once the oil is hot, add mustard seeds and let them crackle for 2-3 seconds.
- Add coconut and shallots. Fry until they turn slightly brown, stirring frequently.
- Pour the tempering over the chicken curry and mix well. Serve hot.
Hi Neha
Had family coming for a Sunday lunch hence wanted to try something different, by chance I came across your Malabar Chicken Recipe and dear me, followed every step exactly like you suggested- the end result- a scrumptious dish which was loved by all and devoured in totality, thanks for sharing this wonderful recipe, God Bless!
Regards
Good to know the recipe turned out good for you Mukesh
I don’t cook much as i find it tedious..but this recipe is so simple and it turned out just the way as it looks in the photograph and it was approved by my family who are better cooks than me! Thank you very much..
Good to know 🙂
How many onions and tomatoes must be used?
The size of onions and tomatoes can be very different. In the US, the onions I used were almost double in size of what we get in India. The same goes with garlic and tomatoes too. It’s better to stick to the cup measurements.
I tried this recipe and it was a super hit in my house. Loved the different flavours of the spices along with the fresh coconut. It goes extremely well with patiri.
Happy to hear!