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Malabar Chicken Curry

STEP 1

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

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STEP 2

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

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STEP 3

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

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STEP 4

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

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STEP 5

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

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STEP 6

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

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STEP 7

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

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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).

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STEP 9

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

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STEP 10

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

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STEP 11

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

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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.

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Find out the detailed recipe of Malabar Chicken Curry!

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