Medium Brush Stroke

Malabar Chicken Curry

STEP 1

Heat coconut oil in a medium-size heavy bottom pan over medium-high heat.

Scribbled Underline 2

STEP 2

Once the oil is hot, add onions and fry until the onions turn slightly brown.

Scribbled Underline 2

STEP 3

Add curry leaves, green chilli peppers, and ginger garlic paste and fry for 2-3 minutes.

Scribbled Underline 2

STEP 4

Add coriander powder, turmeric powder, Kashmiri red chilli powder, and black pepper powder and fry for 10-15 seconds.

Scribbled Underline 2

STEP 5

Add chopped tomatoes and cook for 2-3 minutes. Keep mashing the tomatoes from the back of a ladle.

Scribbled Underline 2

STEP 6

Add bone-in chicken (cut into 1 and ½ inch pieces) and cook for 3-4 minutes on high heat.

Scribbled Underline 2

STEP 7

Add 1 cup of fresh coconut paste, salt to taste and ½ cup water. Mix well

Scribbled Underline 2

STEP 8

Reduce the heat to low and cover the pan using a tight-fitting lid. Cook until the chicken is tender (30-35 mins).

Scribbled Underline 2

STEP 9

Heat oil. Add mustard seeds and let them crackle for 2-3 seconds. Add fresh coconut and sliced shallots to the pan.

Scribbled Underline 2

STEP 10

Fry on medium-high heat until they turn slightly brown. Keep stirring frequently.

Scribbled Underline 2

STEP 11

Pour the tempering over the chicken curry and mix well. Serve hot with pathiri or coconut rice.

Scribbled Underline 2

This curry is traditionally served with appam, Kerala parotta, ghee rice, coconut rice, or pathiri (rice flour flatbread). It also tastes great with any Indian bread like naan, lachha paratha, or roti.

Serving Suggestions

Find out the detailed recipe of Malabar Chicken Curry!

Scribbled Arrow