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Malabar Chicken Curry Recipe
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Malabar Chicken Curry is a Kerala-style chicken curry that is creamy and delicious and goes well with, appam, Kerala parotta, pathiri, or coconut rice. Here is how to make it. • Full Recipe - https://www.whiskaffair.com/malabar-c... • Ingredients : • ▢4 tablespoons coconut oil • ▢1 cup chopped onions • ▢15-20 curry leaves • ▢3-4 green chilies (slit into half) • ▢1 tablespoons ginger garlic paste • ▢2 tablespoons coriander powder • ▢½ teaspoon turmeric powder • ▢2 teaspoons Kashmiri red chili powder • ▢1 teaspoon black pepper powder • ▢1 cup chopped tomatoes • ▢26 ounces bone-in skinless chicken (750 g, cut into 1-½ inch pieces) • ▢1 teaspoon salt (or to taste) • ▢1 cup fresh coconut paste (To make coconut paste, add ¾ cup chopped fresh coconut and ½ water to a blender. Blend until smooth.) • For Tempering • ▢2 tablespoons coconut oil • ▢1 teaspoon brown mustard seeds • ▢¼ cup chopped fresh coconut • ▢¼ cup sliced shallots • Instructions • Heat coconut oil in a medium-sized pan over medium-high heat. • Once the oil is hot, add onions and cook until they turn slightly brown (8-10 minutes). Stir frequently while frying. • Add curry leaves, green chilies, and ginger-garlic paste, and cook for 2-3 minutes. • Add coriander powder, turmeric powder, Kashmiri red chili powder, and black pepper powder, and cook for 10-15 seconds. • Now add tomatoes and cook for 2-3 minutes. Mash the tomatoes from the back of a ladle. • Add chicken and salt and cook for 3-4 minutes on high heat. • Add fresh coconut paste and ½ cup of water to the pan. Mix well. • Reduce the heat to low. Cover the pan using a tight-fitting lid and cook until the chicken is tender. It will take 40-45 minutes. • Stir a few times while cooking. • Open the lid and check for salt. Add more salt if needed and cook for another minute. • For tempering, heat coconut oil in a small pan over medium-high heat. • Once the oil is hot, add mustard seeds and let them crackle for 2-3 seconds. • Add coconut and shallots. Fry until they turn slightly brown, stirring frequently. • Pour the tempering over the chicken curry and mix well. Serve hot. • Notes • You can use boneless chicken to make this recipe too.
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