Malabar Chicken Curry | How To make Malabar Chicken Curry | Kerala Chicken Curry Recipe by Smita Deo

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option; chicken thighs are often less expensive.

Roast 1 tablespoon of coriander seeds on low flame until aromatic.

Add 10 red chillies, 1 inch of cinnamon, 4 green cardamoms, 5 cloves, and 1 teaspoon of fennel seeds to the pan and roast until the chillies are crisp and darker red.

Switch off the flame and grind the roasted spices with a little water to make a paste.

Marinate 500 grams of chicken with the spice paste and set aside for at least 30 minutes.

Heat 1 tablespoon of coconut oil in a pan, add 1 teaspoon of cumin seeds and let them splutter.

Add 1 cup of grated fresh coconut to the pan and roast until it turns a lovely brown color.

Shut off the flame and mix in 1 teaspoon of red chilli powder and 1/2 teaspoon of turmeric powder.

Heat 2 tablespoons of coconut oil in another pan, add 1 inch of crushed ginger and 5 crushed garlic cloves, and sauté for 1-2 minutes.

Add 1 finely chopped large onion and sauté until translucent.

Add 1 finely chopped large tomato and cook until soft and mushy.

Add 1/2 cup of water, cover, and cook for 3-4 minutes.

Remove the cooled coconut mixture and grind it to a fine paste.

Add a sprig of curry leaves and 3 finely chopped green chillies to the tomato mixture and fry for 1 minute.

Add the marinated chicken to the onion-tomato gravy and sear on high flame for 2-3 minutes until the chicken color changes.

Add 1 teaspoon of garam masala powder, the coconut paste, and 1/2 litre of water, then season with salt and stir well.

Cover and cook until the chicken is done.

In a separate pan, heat 2 tablespoons of coconut oil and fry 5 sliced pearl onions until golden and crisp.

Add a few curry leaves to the fried onions and set aside.

Check if the chicken is cooked; the meat should be off the bone.

Add 1 cup of coconut milk to the chicken curry and switch off the flame.

Garnish the curry with the fried onions, some finely chopped fresh coriander, and a curry leaf before serving.

Cooking Techniques

Equipment Needed

Spice Level: