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A traditional, spicy curry with a saucy base of tomatoes, garlic and ginger. Serve with warm roti and rice.
Malabar Chicken Curry is a popular dish of Kerala cuisine. It is made with chicken, coconut, tomatoes and a host of spices.
It is believed that the dish was first invented in the Malabar region of Kerala in the 16th century. The original recipe has been modified over time to suit local tastes and different styles of cooking.
The dish has become popular all over India, and it’s now one of the most well-known dishes from Kerala cuisine on most restaurant menus outside of Kerala
The dish is usually served with rice and can also be eaten with roti.
Malabar Chicken Curry
A traditional, spicy curry with a saucy base of tomatoes, garlic and ginger. Serve with warm roti and rice.
Servings: 2 people
Ingredients
- 300 g Chicken boneless, skinless
- 4 to 5 Onions finely chopped
- 5 to 6 Tomatoes chopped
- 300 ml Coconut Oil
- 150 g Coconut grated
- few Curry Leaves
- 2 tsp Saunf
- 3 tsp Cardamoms
- 2 tsp Cloves
- 2 tsp Star Anise
- 3 tsp Black Pepper Powder
- 1/3 cup Ginger Garlic Paste
- 2 inch Ginger crushed
- as per taste Salt
Optional
- 2 tsp Red Chilli Powder
- 1/2 tsp Turmeric Powder
Instructions
- Heat 2 tsp oil in a pan over medium flame.
- Add the star anise, cardamoms, ginger, curry leaves, cloves and pepper powder.
- Stir well and fry for a minute or two.
- Add the grated coconut and fry for a minute.
- Remove, cool and grind.
- Add the remaining oil to the pan.
- Add the chicken, onions and saunf.
- Stir well and cook for 3 to 4 minutes.
- Add the ground masala, ginger garlic paste, salt and tomatoes.
- Simmer for 20 to 30 minutes or until the gravy starts to thicken.
- In a small frying pan, fry curry leaves in little oil and pour over the curry.
- Remove and serve with roti or rice.
