Malabar Chicken Curry Recipe
Malabar Chicken Curry is a Kerala-style chicken curry that is creamy and delicious and goes well with, appam, Kerala parotta, pathiri, or coconut rice. Here is how to make it.
Servings: 4 people
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 To make coconut paste, add ¾ cup chopped fresh coconut and ½ water to a blender. Blend until smooth.
For Tempering
- 2 tablespoons coconut oil
- 1 teaspoon brown mustard seeds
- ¼ cup chopped fresh coconut
- ¼ cup sliced shallots
Instructions
- Heat coconut oil in a medium-sized 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 10-15 seconds.
- Now add tomatoes and cook for 2-3 minutes. Mash the tomatoes from the back of a ladle.
- Add chicken and salt and cook for 3-4 minutes on high heat.
- Add fresh coconut paste and ½ cup of water to the pan. Mix well.
- Reduce the heat to low. Cover the pan using a tight-fitting lid and cook until the chicken is tender. It will take 40-45 minutes.
- Stir a few times while cooking.
- Open the lid and check for salt. Add more salt if needed and cook for another 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.
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.
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.
Video
Notes
You can use boneless chicken to make this recipe too.
Nutrition
Calories: 827kcal | Carbohydrates: 12g | Protein: 23g | Fat: 81g | Saturated Fat: 65g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 105mg | Sodium: 901mg | Potassium: 545mg | Fiber: 4g | Sugar: 5g | Vitamin A: 600IU | Vitamin C: 93mg | Calcium: 76mg | Iron: 3mg
