Malabar Chicken Curry is a Kerala Style Chicken curry which is creamy, delicious and goes well with roti, appam, ghee rice, Kerala parotta, pathiri or coconut rice. Here is how to make it.
As usual, this weekend was all about trying out new recipes and after going through my list of recipes to try, I decided to make Malabar chicken Curry.
This curry had a lovely flavor from coconut, curry leaves, and spices and it is quite easy to bring together.
The sauce is luscious and creamy and the coconutty flavor shines through.
My family loved it to the bits and this is going to be a regular in my house.
So without wasting any time, sharing my version of this Chicken Curry with you all.
What is Malabar Chicken Curry?
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.
This 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.
It is spicy, creamy, and full of flavors.
Some people make it without coconut too and that also tastes fabulous.
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Step by Step Recipe
Heat coconut oil in a pan.
Once the oil is hot, add onion and fry until onion turns slightly brown.
Add curry leaves, green chillies and ginger garlic paste and fry for 2-3 minutes.
Add coriander powder, turmeric powder, red chilli powder, and black pepper powder and fry for a minute.
Now add tomatoes and cook for 2-3 minutes.
Add chicken and salt and cook for 3-4 minutes.
Add coconut paste and ½ cup water.
Cover the pan and cook until chicken is cooked well.
For tempering, heat coconut oil in a pan.
Add mustard seeds and let them crackle for a few minutes. Add coconut bits and shallots.
Fry until they turn slightly brown.
Pour the tempering over the chicken curry and mix well. Serve hot with pathiri or coconut rice.
Malabar Chicken Curry Recipe
Ingredients
- 4 tbsp Coconut Oil
- 2 cups Onion (Chopped)
- 15-20 Curry Leaves
- 3-4 Green Chillies (Slit into half)
- 2 tbsp Ginger Garlic Paste
- 2 tbsp Coriander Powder
- ½ tsp Turmeric Powder
- 2 tsp Kashmiri Red Chilli Powder
- 1 tsp Black Pepper Powder
- 1 cup Tomato (Chopped)
- 750 g Chicken (Curry cut)
- Salt to taste
- 1 cup Fresh Coconut Paste
For Tempering
- 2 tbsp Coconut Oil
- 1 tsp Mustard Oil
- ¼ cup Fresh Coconut (Chopped)
- ¼ cup Shallots (Sliced)
Instructions
- Heat coconut oil in a pan.
- Once the oil is hot, add onion and fry until onion turns slightly brown.
- Add curry leaves, green chillies and ginger garlic paste and fry for 2-3 minutes.
- Add coriander powder, turmeric powder, red chilli powder and black pepper powder and fry for a minute.
- Now add tomatoes and cook for 2-3 minutes.
- Add chicken and salt and cook for 3-4 minutes.
- Add coconut paste and ½ cup water.
- Cover the pan and cook until chicken is cooked well.
- For tempering, heat coconut oil in a pan.
- Add mustard seeds and let them crackle for a few minutes.
- Add coconut bits and shallots and fry until they turn slightly brown.
- Pour the tempering over the chicken curry and mix well.
- Serve hot with pathiri or coconut rice.
Notes
Nutrition
