Malabar Chicken Curry is a Kerala-style chicken curry that is creamy, delicious, and goes well with roti, Kerala parotta and rice.
Ingredients
4 tablespoons coconut oil
1 cup chopped onions
15-20 curry leaves
3-4 green chili peppers 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
salt to taste
26 ounces bone-in chicken 750 g, cut into 1-½ inch chunks
1 cup fresh coconut paste To make coconut paste, add ¾ cup chopped fresh coconut and ½ water to a blender. Blend until smooth.
2 tablespoons coconut oil
1 teaspoon mustard seeds
¼ cup chopped fresh coconut
¼ cup sliced shallots
For Tempering
Heat coconut oil in a medium-sized pan over medium-high heat. Once the oil is hot, add onions and fry until they turn slightly brown (8-10 minutes). Stir frequently while frying.
Step 1
Step 2
Add 15-20 curry leaves, 3-4 green chili peppers (slit into half), and 1 tablespoon ginger garlic paste and fry for 2-3 minutes.
Step 3
Add coriander powder, turmeric powder, Kashmiri red chili powder, and black pepper powder and fry for 10-15 seconds.
Step 4
Now add tomatoes and cook for 2-3 minutes. Keep mashing the tomatoes from the back of a ladle.
Step 5
Now it's time to add chicken and salt according to your need then cook it for 3-4 minutes on high heat.
Step 6
Add fresh coconut paste and ½ cup 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 30-35 minutes.
Step 7
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 then add coconut and shallots.
Step 8
You need to fry it until they turn slightly brown. Keep stirring frequently otherwise it will burn
Now It's Ready To Serve
Pour the tempering over the chicken curry and mix well. Serve hot with pathiri or coconut rice.
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