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Malabar Coconut Chicken Curry Recipe
Course:
Main Course
Cuisine:
Indian
Diet:
Gluten Free
Prep Time:
10
minutes
minutes
Cook Time:
50
minutes
minutes
Total Time:
1
hour
hour
Servings:
4
people
Calories:
514
kcal
Author:
Neha Mathur
Malabar Chicken Curry
is a Kerala-style chicken curry that is creamy and delicious and goes well with roti, appam, ghee rice, Kerala parotta, pathiri, or coconut rice. Here is how to make it.
Print Recipe
US Customary
-
Metric
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
26
ounces
bone-in skinless chicken
750
g, 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.
Video
https://www.youtube.com/watch?v=oEMiappQC38
Video can't be loaded because JavaScript is disabled:
Malabar Chicken Curry Recipe (https://www.youtube.com/watch?v=oEMiappQC38)
Notes
You can use boneless chicken to make this recipe too.
Some people make it without coconut too and that also tastes fabulous.
Nutrition
Calories:
514
kcal
|
Carbohydrates:
14
g
|
Protein:
19
g
|
Fat:
43
g
|
Saturated Fat:
28
g
|
Cholesterol:
68
mg
|
Sodium:
203
mg
|
Potassium:
472
mg
|
Fiber:
4
g
|
Sugar:
6
g
|
Vitamin A:
933
IU
|
Vitamin C:
97
mg
|
Calcium:
68
mg
|
Iron:
2
mg