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Malabar Chicken Curry
Author:
EasyRecipes .
Recipe type: Curries
Cuisine: Indian
Serves: 6
Prep time:
Cook time:
Total time:
the Malabar region of the State of Kerala. This awesome Malabar Chicken Dish is a sure hit in every sense – the eye-appeal, the aroma, the texture, the taste and the sound (yup, you get to hear all the praises 😉 )! I first tried Malabar Chicken at a resort in Kerala and over the years tried to recreate the dish and the flavors. Maria helped me seal the deal and I am a very happy camper now 🙂 The spices and the aromas are very local to the area and hence give the dish it’s unique flavor. The one thing I loved about Malabar Chicken Curry was the gravy and the depth of flavor in it so I used the recipe, made the gravy and add and assortment of vegetables (instead of chicken, I used Potatoes, Cauliflower, Carrots, Peas) for a change, the result was “A Dish out of this World”!
Ingredients
- Oil – 2 tbsp
- Onion – ¼ , large, finely sliced
- Curry Leaves – handful
- Whole Coriander Seeds – 3 tbsp
- Dry Red Chillies – 4-5 (or to taste)
- Garlic Cloves – 6, large, chopped
- Ginger – 1 tbsp, minced
- Shredded Coconut – ⅓ cup
- Water – 1 cup
- For the Curry:
- Oil – 1 tbsp
- Onion – ½ large, finely sliced
- Green Chillies – 6 or to taste, slit
- Salt – a sprinkle
- Tomatoes – 2, medium, sliced
- Turmeric Powder – ½ tsp
- Chicken – 1 lb (approx ½ kg)
- Water – 1 cup or as needed
- For the Garnish:
- Oil – 1 tbsp
- Onion – ¼ large, finely sliced
- Curry Leaves – 2 sprigs
- Salt – sprinkle
Instructions
- For the Masala:
- Heat Oil in a pan on medium heat.
- Once hot, add in the finely sliced Onions.
- Add in the Curry Leaves and cook till the Onions become translucent.
- Add in the Coriander Seeds and the Dry Red Chillies.
- Cook for about 1-2 minutes.
- Add in the Garlic and the Ginger.
- Allow this to cook till the Onions are caramelized and the whole mixture well done.
- Add in the Coconut and allow it to toast and get a little golden in color.
- Transfer, allow it to cool down and grind (to a fine paste) with 1 cup of Water, adding little at a time.
- Keep aside.
- For the Curry:
- Heat Oil in a pan on medium heat.
- Add in the Onions and the Green Chillies and mix.
- Sprinkle a little Salt to speed up the cooking process.
- Allow the Onions to get a wonderful brown (not burnt) color.
- Add in the Tomatoes and cook till they are all integrated with the Onions.
- Lower the heat and add in the ground Masala.
- Increase the heat a bit and allow the mixture to come to a boil.
- Do the taste test and adjust the spices as needed.
- Allow it to come to a boil then add in the chicken.
- The Chicken will change color from pink to white and is then sealed.
- Add in the amount of water you need to make gravy.
- Mix well and cover and allow the Chicken to cook.
- Be sure to keep and eye on it and keep stirring ever once in a while till done.
- For the Garnish:
- Heat Oil in a small skillet.
- Once hot, add in the Curry Leaves and sprinkle a little Salt.
- Allow the Onions to turn a little brown in color.
- Transfer the Curry into a dish and garnish with the Onions and the Malabar Chicken Curry is ready to serve.
Notes
1. Substitute Chicken and add vegetables to make it a Vegetarian Dish – example: Potatoes, Paneer, Cauliflower, Carrots, Peas.
