Malabar Chicken Curry
Recipe type: Side Dish | Cuisine: Indian | Yield / Serves: 2
Chicken – 500 grams
Chilli Powder – 1 teaspoon
Turmeric Powder – 1/2 teaspoon
Coconut oil – 1.5 tablespoon
Cumin Seeds – 1 teaspoon
Curry leaves – a spring
Onion – 2 small
Tomato – 2 small
Green Chillis – 2 slit
Chilli powder – 1.5 teaspoon
Turmeric Powder – a generous pinch
Water as required
For Roasting and Grinding
Coconut – 1/2 Cup
Fennel seeds- 1.5 teaspoon
Coriander Seeds – 1 teaspoon
Dry red chillis – 2
Step by Step Photos on how to make Malabar Chicken Curry
- Chop Onion and tomato. Slit the green chillis and set aside. Dry roast each ingredient listed under to roast and grind. Roast each item seperately.
- Roast the coconut at last as it releases some moisture at times. Cool down the ingredients. Add them into a blender with required water and blend them into a smooth paste.
- Heat oil in a wok and add in cumin seeds. Allow them to splutter. Add in onion and saute until glossy. Add in curry leaves.
- Add in green chillis and saute them. Add in tomatoes and salt to taste and saute them until mushy. Add in ginger garlic paste and saute until nice aroma comes out.
- Add in the Blended coconut paste. Add required water.
- Add in the Salt to taste, Chilli powder and turmeric powder.
- Add in washed and cleaned chicken pieces. Give a quick stir. Close the wok with a lid and cook until the chicken is soft. Stir occasionally.
- Delicious and aromatic Malabar chicken Curry is now ready to be served.
- Green Chillis, red chillis are used for this recipe. Do not omit any of them as they are required for the flavour of this gravy.
- This is a gravy type recipe so adjust the water accordingly
- Coconut oil is one key ingredient to bring in taste. If you are not used to cook with coconut oil then replace it with cooking oil
- Roasting and grinding the masalas fresh is another secret of the creamy and tasty gravy.