Malabar Chicken Curry Recipe Whiskaffair

on Jan 10, 2021, Updated Aug 11, 2023 Here are some more chicken curries that you may like: Malai Chicken Curry, Methi Chicken Curry, Chicken Masala, and Andhra Style Chicken Curry. Indian food is so diverse that you can explore new dishes for a lifetime. Each region and each community has its own specialty. My love for trying out new recipes landed me on exploring Malabari cuisine. Malabar is a region in Kerala dominated by the Muslim population. This region has a unique way of cooking compared to the rest of the state, and the slight difference in the cooking method is evident in its cuisine. I started by trying out their chicken curry.

About Malabar Chicken Curry

Malabar Coconut Chicken Curry is a Kerala-style (specifically Malabar region) chicken curry cooked in coconut oil. It has a distinct taste from curry leaves, spices, coconut paste, and coconut oil. The sauce is luscious and creamy, and the coconut flavor shines through. It is also pretty easy to prepare. This curry is traditionally served with steamed rice, appam, or pathiri (rice flour flatbread). You can also serve it with dosa, ghee rice or phulka. However, it can also be made using boneless chicken cubes. Oil – For an authentic taste, use coconut oil. If you don’t have it, use any cooking oil. Curry Leaves – For the best flavor, use fresh curry leaves. They add a lovely South Indian touch to the recipe. Spice Powders – To add a bit of taste, add coriander powder, turmeric powder, Kashmiri red chili powder, and black pepper powder. Tomatoes – The curry base uses fresh, ripe tomatoes. Coconut Paste – This ingredient distinguishes it from other chicken curries. To make coconut paste, blend chopped fresh coconut with water in a high-speed blender. If fresh coconut is not available, use frozen coconut. You will get it in the freezer section of any Indian grocery store. DO NOT use desiccated dry coconut to make this recipe. Others – You will also need some basic ingredients such as red onions, green chilies, ginger-garlic paste, and salt. You can adjust green chilies according to your heat preference. For Tempering – The tempering is optional, but it adds great flavor. The chicken curry is tempered with a coconut oil tadka of shallots, brown mustard seeds, and fresh coconut. Once the oil is hot, add 1 cup of chopped red onions and cook until the onions turn slightly brown (8-10 minutes), stirring frequently. Add the following ingredients and cook for 2-3 minutes.

15-20 curry leaves 3-4 green chilies (slit into half) 1 tablespoon ginger garlic paste

Add the following ingredients and cook for 10-15 seconds.

2 tablespoon coriander powder ½ teaspoon turmeric powder 2 teaspoon Kashmiri red chili powder 1 teaspoon black pepper powder

Now add 1 cup of chopped tomatoes and cook for 2-3 minutes. Mash the tomatoes from the back of a ladle. If bone-in chicken is not your thing, you can use boneless chicken cubes too. Add the following ingredients and mix well.

1 cup of fresh coconut paste 1 teaspoon salt ½ cup water

Reduce the heat to low and cover the pan using a tight-fitting lid. Cook until the chicken is tender (40-45 mins). Stir a few times while cooking. Open the lid and check for salt. Add more salt if needed and cook for another minute. Heat 2 tablespoon coconut oil in a small pan over medium-high heat for tempering. Add 1 teaspoon brown mustard seeds and let them crackle for 2-3 seconds. Add ¼ cup chopped or grated fresh coconut and ¼ cup sliced shallots to the pan. Fry on medium-high heat until they turn slightly brown, stirring frequently. Pour the tempering over the chicken curry and mix well. Serve hot.