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Malabar Chicken Curry Recipe

Malabar Chicken Curry Recipe

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Submitted by Homemakerjob

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

1 ½ 680.4
POUNDS G CHICKEN PIECES *
For paste
2 30
TABLESPOONS ML COCONUT OIL *
⅔ 158
CUP ML COCONUT, SHREDDED, UNSWEETENED (DESICCATED)
Fresh if possible *
1 5
TEASPOON ML BLACK PEPPERCORNS *
4 4
WHOLE WHOLE CARDAMOM PODS *
4 4
CLOVES, WHOLE *
½ 0.5
INCH INCH CINNAMON STICKS *
1 5
TEASPOON ML FENNEL SEEDS *
1 5
TEASPOON ML CUMIN SEEDS *
6 6
SHALLOTS *
5 5
CURRY LEAVES *
For gravy
3 45
TABLESPOONS ML COCONUT OIL *
1 237
CUP ML ONIONS
Chopped *
1 15
TABLESPOON ML GINGER
Grated *
1 15
TABLESPOON ML GARLIC
Crushed *
3 3
GREEN CHILI PEPPERS *
6 6
CURRY LEAVES *
2 10
TEASPOONS ML RED CHILE POWDER *
2 10
TEASPOONS ML CORIANDER SEEDS
Crushed *
¼ 1.3
TEASPOON ML TURMERIC *
½ 118
CUP ML TOMATOES
chopped *
1 5
TEASPOON ML SALT *
½ 2.5
TEASPOON ML GARAM MASALA *
1 15
TABLESPOON ML CORIANDER
Chopped *
For tempering
2 30
TABLESPOONS ML COCONUT OIL *
0
*
½ 2.5
TEASPOON ML MUSTARD SEEDS *
¼ 59
CUP ML ONIONS
chopped *
¼ 59
CUP ML COCONUT
Fresh sliced *
8 8
CURRY LEAVES *

Directions

Heat one tablespoon of coconut oil in a saute pan over medium heat. Add ⅔ 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 Arrow up button

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