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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


  • 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


  • 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.


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


  • 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