Malabar Chicken Curry
Malabar Chicken Curry
 
Prepare time: 10 min
Cook: 50 min
Ready in: 1 hour

Malabar Chicken Curry

Malabar chicken curry is a Kerala-style chicken curry that is smooth, delectable, and works out in a good way for roti, appam, ghee rice, Kerala parotta, pathiri, or coconut rice. This is the way to make it.

Here are some more chicken curries that you might like – Milk Chicken Curry, Chicken Curry, Chicken Ghee Roast, and Roasted Chilli Chicken.

Malabar Chicken Curry

Concerning This Recipe

Malabar is a region in Kerala and is overwhelmed by the Muslim populace. This locale has a somewhat exceptional method of cooking from the remainder of the state and the slight distinction in the cooking technique is obvious in their food.

Malabar chicken curry is a Kerala-style (explicitly Malabar locale) chicken curry that is cooked in coconut oil and has an exceptionally unmistakable taste from the utilization of curry leaves, flavors, coconut glue, and coconut oil.

The sauce is delicious and smooth and the coconut flavor radiates through. It is very simple to unite too.

Certain individuals make it without coconut as well and that additionally tastes spectacular.

Fixings

Chicken – Try to get bone-in chicken for this formula. Bones absorb the flavor pleasantly making the curry taste much tastier.

Having said that, it can likewise be made utilizing boneless chicken solid shapes.

Oil – Use coconut oil for that real taste. On the off chance that you don’t have it, utilize any vegetable oil.

Curry Leaves – Use new curry leaves for the best character. It adds a pleasant South Indian touch to the formula.

Zest Powders – To add somewhat more taste, add coriander powder, turmeric powder, red bean stew powder, and dark pepper powder.

Tomatoes – The foundation of the curry is made utilizing tomatoes which additionally adds a slight pungency to it.

Coconut Paste – This is the fixing that makes it not the same as the other chicken curries. Grind cleaved new coconut with a little water in a fast blender to make coconut glue.

Assuming new coconut isn’t accessible, utilize frozen coconut. You will get it in the cooler part of any Indian supermarket.

Try not to utilize parched dry coconut to make this formula.

Others – Apart from the previously mentioned fixings, you will likewise require some fundamental fixings, for example, onions, green bean stew peppers, ginger-garlic glue, and salt. You can change green chilies as per your hotness inclination.

For treating – The treating is discretionary however it adds an incredible flavor. The chicken curry is tempered with a coconut oil tadka of shallots, mustard seeds, and new coconut.

Step by step instructions to Make Malabar Chicken Curry

Heat 4 tablespoon coconut oil in a medium-size weighty base skillet over medium-high hotness.

When the oil is hot, add 1 cup of slashed onions and fry until the onions become marginally brown (8-10 minutes). Continue mixing while at the same time searing.

Add 15-20 curry leaves, 3-4 green bean stew peppers (cut into half), and 1 tablespoon ginger garlic glue and fry for 2-3 minutes.

Add 2 tablespoon coriander powder, ½ teaspoon turmeric powder, 2 teaspoon Kashmiri red bean stew powder, and 1 teaspoon dark pepper powder and fry for 10-15 seconds.

Presently add 1 cup of slashed tomatoes and cook for 2-3 minutes. Continue to pound the tomatoes from the rear of a scoop.

Add 26 oz (750 g) bone-in chicken (cut into 1 and ½ inch pieces) and cook for 3-4 minutes on high hotness. On the off chance that bone-in chicken isn’t your thing, you can utilize 3D squares of boneless chicken as well.

Add 1 cup of new coconut glue, salt to taste, and ½ cup water. Blend well.

Decrease the hotness to low and cover the container utilizing a tight-fitting top. Cook until the chicken is delicate (30-35 mins).

For treating, heat 2 tablespoons of coconut oil in a little dish over medium-high hotness.

Add 1 teaspoon of mustard seeds and let them snap for 2-3 seconds. Add ¼ cup hacked or ground new coconut and ¼ cup cut shallots to the dish.

Fry on medium-high hotness until they become somewhat brown. Continue to mix often.

Pour the treating over the chicken curry and blend well. Serve hot with pathiri or coconut rice.

Malabar Chicken Curry

Serving Suggestions

This curry is customarily presented with appam, Kerala parotta, ghee rice, coconut rice, or pathiri (rice flour flatbread). However, it likewise tastes incredible with any Indian bread like naan, lachha paratha, or roti.

You can likewise serve it with plain steamed rice or jeera rice.

Capacity Suggestions

Refrigerate the curry in a sealed shut holder for 2-3 days.

You can freeze it for as long as multi-month. Defrost for the time being in the cooler, heat well, and serve. In the event that the sauce has thickened in the wake of freezing, add some more water while warming.

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Malabar Chicken Curry Recipe

Malabar chicken curry is a zesty and heavenly Kerala-style chicken curry that works out in a good way for ghee rice, pathiri, or coconut rice. This is the way to make this conventional formula.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Main Course
Cuisine: Indian
Keyword: Malabar Chicken Curry Recipe
Servings: 4 people
Calories: 514kcal
Author: Chef Bikram Singh
Cost: $5

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
  • 26 ounces bone-in chicken 26 ounces bone-in chicken
  • salt to taste
  • 1 cup fresh coconut paste (To make coconut paste, add ¾ cup chopped fresh coconut and ½ water to a blender. Blend until smooth.)

For Tempering

  • 2 tablespoons coconut oil
  • 1 teaspoon mustard seeds
  • ¼ cup chopped fresh coconut
  • ¼ cup sliced shallots

Instructions

  • Heat coconut oil in a medium-sized container over medium-high hotness.
  • When the oil is hot, add onions and fry until they become somewhat brown (8-10 minutes). Continue blending while at the same time singing.
  • Add curry leaves, green chilies, and ginger-garlic glue and fry for 2-3 minutes.
  • Add coriander powder, turmeric powder, Kashmiri red stew powder, and dark pepper powder and fry for 10-15 seconds.
  • Presently add tomatoes and cook for 2-3 minutes. Continue to crush the tomatoes from the rear of a spoon.
  • Add chicken and salt and cook for 3-4 minutes on high hotness.
  • Add new coconut glue and ½ cup water to the container. Blend well.
  • Diminish the hotness to low. Cover the container utilizing a tight-fitting top and cook until the chicken is delicate. It will require 30-35minutes.
  • For treating, heat coconut oil in a little container over medium-high hotness.
  • When the oil is hot, add mustard seeds and let them snap for2-3 seconds. Add coconut and shallots.
  • Fry until they become marginally brown. Continue to mix much of the time.
  • Pour the treating over the chicken curry and blend well. Serve hot with pathiri or coconut rice.

Notes

  • You can utilize boneless chicken to make this formula as well.
  • Certain individuals make it without coconut as well and that likewise tastes astounding.

Nutrition

  • Calories: 514kcal | Carbohydrates: 14g | Protein: 19g | Fat:43g | Saturated Fat: 28g | Cholesterol: 68mg | Sodium: 203mg | Potassium: 472mg| Fiber: 4g | Sugar: 6g | Vitamin A: 933IU | Vitamin C: 97mg | Calcium: 68mg |Iron: 2mg

Malabar Chicken Curry

Ingredients

  • 4 tablespoons coconut oil
  • 1 cup chopped onions
  • 15-20 curry leaves
  • 3-4 green chili peppers (slit into half)
  • 1 tablespoon 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
  • 26 ounces bone-in chicken (750 g, cut into 1-½ inch chunks)
  • salt to taste
  • 1 cup fresh coconut paste (To make coconut paste, add ¾ cup chopped fresh coconut and ½ water to a blender. Blend until smooth.)

For Tempering

  • 2 tablespoons coconut oil
  • 1 teaspoon mustard seeds
  • ¼ cup chopped fresh coconut
  • ¼ cup sliced shallots
Directions
  1. Heat coconut oil in a medium-sized container over medium-high hotness.
  2. When the oil is hot, add onions and fry until they become somewhat brown (8-10 minutes). Continue blending while at the same time singing.
  3. Add curry leaves, green chilies, and ginger-garlic glue and fry for 2-3 minutes.
  4. Add coriander powder, turmeric powder, Kashmiri red stew powder, and dark pepper powder and fry for 10-15 seconds.
  5. Presently add tomatoes and cook for 2-3 minutes. Continue to crush the tomatoes from the rear of a spoon.
  6. Add chicken and salt and cook for 3-4 minutes on high hotness.
  7. Add new coconut glue and ½ cup water to the container. Blend well.
  8. Diminish the hotness to low. Cover the container utilizing a tight-fitting top and cook until the chicken is delicate. It will require 30-35 minutes.
  9. For treating, heat coconut oil in a little container over medium-high hotness.
  10. When the oil is hot, add mustard seeds and let them snap for 2-3 seconds. Add coconut and shallots.
  11. Fry until they become marginally brown. Continue to mix much of the time.
  12. Pour the treating over the chicken curry and blend well. Serve hot with pathiri or coconut rice.
Notes
  1. You can utilize boneless chicken to make this formula as well.
  2. Certain individuals make it without coconut as well and that likewise tastes astounding.

Nutrition

Calories: 514kcal | Carbohydrates: 14g | Protein: 19g | Fat: 43g | Saturated Fat: 28g | Cholesterol: 68mg | Sodium: 203mg | Potassium: 472mg | Fiber: 4g | Sugar: 6g | Vitamin A: 933IU | Vitamin C: 97mg | Calcium: 68mg | Iron: 2mg

Malabar Chicken Curry

 

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