Malabar Chicken Curry is a flavorful dish from the Malabar region of Kerala, India. This aromatic curry is made with tender chicken marinated in a blend of spices, cooked in a rich coconut gravy, and finished with a fragrant tempering of coconut oil and pearl onions. Perfect with rice or Indian bread, it embodies the essence of coastal cuisine.
Malabar Chicken Curry
Ingredients
For the Marination
For the Coconut Paste
For the Gravy
For the Tempering
For Garnish
Instructions
Marinate the Chicken
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Soak the coriander seeds, dry red chillies, cinnamon stick, green cardamom, cloves, and fennel seeds in water for about 15-20 minutes. Drain and grind into a smooth paste with a little water.
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Mix the spice paste with the chicken pieces and let it marinate for at least 30 minutes.
Prepare the Coconut Paste
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In a small pan, heat 1 tablespoon of coconut oil and add cumin seeds. When they splutter, add the grated coconut, red chilli powder, and turmeric powder. Stir for a couple of minutes, then add water to blend into a smooth paste.
Cook the Gravy
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In a heavy-bottomed pot, heat 2 tablespoons of coconut oil. Add the crushed ginger and garlic, sautéing until fragrant.
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Add the chopped onion and cook until translucent. Then, add the chopped tomato and cook until soft.
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Add curry leaves and green chillies, and sauté briefly.
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Incorporate the marinated chicken and cook until it turns white.
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Add garam masala, coconut paste, and enough water to reach your desired consistency. Simmer until the chicken is cooked through (about 20 minutes).
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Stir in coconut milk and cook for another 5 minutes.
Tempering the Gravy
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In a separate pan, heat 2 tablespoons of coconut oil. Add sliced pearl onions and curry leaves. Sauté until golden brown and pour over the curry.
Garnish and Serve
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Garnish with fresh coriander leaves and additional curry leaves. Serve hot with rice or Indian bread.
chicken, kerala, kozhi, malabar, mallu, malyali, naadan, nadan, non-veg, Non-Vegetarian, south india, south indian