Chicken Malabar Curry
A rich and aromatic South Indian curry from Kerala featuring tender chicken simmered in a spicy, coconut-based sauce with fresh curry leaves and a blend of traditional spices.
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Ingredients
- 800 gramsChicken
bone-in, skinless pieces preferably thigh and drumstick
- 2 tablespoonsCoconut oil
- 1 teaspoonMustard seeds
- 0 ½ teaspoonFenugreek seeds
- 2 mediumOnion
finely sliced
- 2 mediumGreen chilies
slit lengthwise
- 10 leavesFresh curry leaves
- 2 tablespoonsGinger garlic paste
- 1 teaspoonTurmeric powder
- 1 tablespoonRed chili powder
- 2 tablespoonsCoriander powder
- 0 ½ teaspoonBlack pepper powder
- 1 teaspoonGaram masala powder
- 3 mediumTomatoes
pureed or finely chopped
- 1 cupGrated coconut
- 2 cupsWater
- 1 ½ teaspoonsSalt
adjust to taste
- 2 tablespoonsFresh cilantro
chopped for garnish
Instructions
Heat coconut oil in a heavy-bottomed pan over medium heat. Add mustard seeds and fenugreek seeds and wait until they begin to splutter.
Add sliced onions, green chilies, and curry leaves. Sauté until the onions turn golden brown, about 8-10 minutes.
Add ginger garlic paste and cook for 2-3 minutes until fragrant.
Stir in turmeric powder, red chili powder, coriander powder, black pepper powder, and garam masala powder. Cook the spices for 2 minutes to release their aroma.
Add the pureed or finely chopped tomatoes and cook until the oil separates from the masala and the mixture thickens, about 8-10 minutes.
Add the chicken pieces and salt. Stir to coat the chicken well with the masala, and cook for 5 minutes.
Grind the grated coconut with 1 cup of water to a smooth paste and add this coconut paste along with the remaining 1 cup of water to the pan.
Cover and simmer the curry on low heat for 25-30 minutes or until the chicken is tender and thoroughly cooked.
Adjust salt to taste. Garnish with chopped fresh cilantro leaves before serving.
Nutrition Facts
Per serving
