Malabar Chicken Curry Recipe

Name: Malabar Chicken Curry Recipe
Total time: P1H15M
Yield: 4
Cuisine: Fusion
Ingredients: chicken pieces; coconut oil; coconut, shredded, unsweetened (desiccated); black peppercorns; cardamom pods; cloves, whole; cinnamon sticks; fennel seeds; cumin seeds; shallots; curry leaves; coconut oil; onions; ginger; garlic; green chili peppers; curry leaves; red chile powder; coriander seeds; turmeric; tomatoes; salt; garam masala; coriander; coconut oil; mustard seeds; onions; coconut; curry leaves

Malabar chicken curry is a spicy and aromatic dish that hails from the Malabar region of India. This curry is made with a unique blend of spices that include cinnamon, cardamom, cloves, and fennel, which gives it a distinctive taste and aroma. The tender chicken pieces are simmered in a rich and flavorful coconut milk-based gravy, making it a perfect dish for any occasion. The curry can be adjusted to your preferred level of spiciness, making it versatile for all tastes. Whether you're looking to explore new flavors or simply want to add a bit of spice to your meals, Malabar chicken curry is a must-try recipe for any home cook.

Yield

4 servings

Prep

20 min

Cook

55 min

Ready

75 min

Ingredients

Amount	Measure	Ingredient	Features
1 ½	pounds	chicken pieces	*
For paste
2	tablespoons	coconut oil	*
⅔	cup	coconut, shredded, unsweetened (desiccated) Fresh if possible	*
1	teaspoon	black peppercorns	*
4	whole	cardamom pods	*
4		cloves, whole	*
½	inch	cinnamon sticks	*
1	teaspoon	fennel seeds	*
1	teaspoon	cumin seeds	*
6		shallots	*
5		curry leaves	*
For gravy
3	tablespoons	coconut oil	*
1	cup	onions Chopped	*
1	tablespoon	ginger Grated	*
1	tablespoon	garlic Crushed	*
3		green chili peppers	*
6		curry leaves	*
2	teaspoons	red chile powder	*
2	teaspoons	coriander seeds Crushed	*
¼	teaspoon	turmeric	*
½	cup	tomatoes chopped	*
1	teaspoon	salt	*
½	teaspoon	garam masala	*
1	tablespoon	coriander Chopped	*

For tempering
2	tablespoons	coconut oil	*
			*
½	teaspoon	mustard seeds	*
¼	cup	onions chopped	*
¼	cup	coconut Fresh sliced	*
8		curry leaves	*

Ingredients

Amount	Measure	Ingredient	Features
680.4	g	chicken pieces	*

For paste
3E+1	ml	coconut oil	*
158	ml	coconut, shredded, unsweetened (desiccated) Fresh if possible	*
5	ml	black peppercorns	*
4	whole	cardamom pods	*
4		cloves, whole	*
0.5	inch	cinnamon sticks	*
5	ml	fennel seeds	*
5	ml	cumin seeds	*
6		shallots	*
5		curry leaves	*

For gravy
45	ml	coconut oil	*
237	ml	onions Chopped	*
15	ml	ginger Grated	*
15	ml	garlic Crushed	*
3		green chili peppers	*
6		curry leaves	*
1E+1	ml	red chile powder	*
1E+1	ml	coriander seeds Crushed	*
1.3	ml	turmeric	*
118	ml	tomatoes chopped	*
5	ml	salt	*
2.5	ml	garam masala	*
15	ml	coriander Chopped	*



For tempering
3E+1	ml	coconut oil	*
0			*
2.5	ml	mustard seeds	*
59	ml	onions chopped	*
59	ml	coconut Fresh sliced	*
8		curry leaves	*

Directions

Heat one tablespoon of coconut oil in a saute pan over medium heat. Add 2/3 cup grated coconut and cook for 2-3 min. Keep stirring.

Add one teaspoon of black pepper whole, three green cardamoms, four cloves, and ½ inch piece of cinnamon stick. Then add one teaspoon of fennel seed, cumin seeds, chopped shallots, five curry leaves, or a teaspoon of curry powder. Combine well and cook for about 8 minutes until the coconut browns.

Remove to a plate and all to cool slightly, then transfer the coconut mixture to a blender, adding 2 or 3 tablespoons of water. Blend to produce a coarse paste.

Heat 3 tablespoons coconut oil in the pan. Add the chopped onion, garlic, ginger, and three green chilies. Cook for approximately 5 minutes.

Add remaining curry leaves, red chili powder, coriander, and ¼ teaspoon turmeric powder and combine.

Add the chopped tomatoes and salt and stir, cooking for several minutes. Add chicken pieces, turning to coat. Cover and cook for about 5 minutes

Add 1 cup water and stir. Cover and cook for 15 minutes. Add the coconut and spice paste mixture and thoroughly mix well with the chicken. Cover the top and cook for 10 minutes. Mix well with one tablespoon of coriander leaves and ¼ tsp garam masala. Remove from the heat.

To make the tempering, heat three tablespoons of coconut oil in a skillet over medium-high heat until nearly smoking. Add ½ teaspoon mustard seeds. Once the seeds start to crackle and pop, add ¼ cup of the sliced fresh coconut and cook for a couple of minutes.

Add ¼ cup sliced onions and cook, stirring till onions begin to brown. Add curry leaves and cook, stirring for 30 seconds to one minute.

Pour the hot tempering over the Malabar chicken curry and combine.

Serve hot Malabar chicken with rice and naan.

NOTES

Use coconut oil to maximize authenticity.
Feel free to adjust the spice level according to your own tastes
You can substitute curry powder for the curry leaves
use bone-in chicken

* not incl. in nutrient facts

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