Malabar Chicken Curry is a Kerala Style Chicken curry which is creamy, delicious and goes well with roti, chapati, appam, ghee rice, Kerala parotta, pathiri or coconut rice.
Out of many variations of south indian chicken curries, this curry is the easiest and quick as there is no roasting of coconut or spices is required! Even if we do not use a whole lot of spices in this chicken curry, the aroma of the curry fills the kitchen and home (also neighbor’s home😅) and makes it irresistible. So my suggestion would be, to prepare the curry only after you have rice/ roti prepared beforehand so that you don’t have to wait 😜
Here is a detailed recipe on how to make it~ with video and written recipe:
Malabar Chicken Curry | Quick and Easy Chicken Curry
Ingredients
- Chicken - Bone in curry cut pieces - 1 Kg
For Marination:
- Turmeric Powder - 1/2 tsp
- Red Chilly Powder - 1 tsp
- Garam Masala / Meat Masala - 1 tsp
- Ginger Garlic Paste- 1 Tbsp
- Half a Lemon JuiceÂ
For Grinding:
- Freshly grated coconut - 1 cup
- Poppy seeds- 1 Tbsp
- Coriander Leaves- handful
For Masala:
- Coconut Oil- 1 Tbsp
- Green Chilly as per taste
- Curry Leaves- 2 Springs
- Ginger Garlic Paste-A Little
- Onion- 1 Medium
- Tomato- 1 big
- Salt as per taste
- Turmeric Powder-little
- Coriander Powder- 1 tsp
Instructions
- Marinate the chicken with all the ingredients under marination. Apply and coat all the dry masala powders nicely onto the chicken and keep it aside to marinate for at least 15 to 20 minutes.
- Take a heavy bottom saucepan / kadai and heat 1 Tbsp coconut oil.
- Add cut green chilies, 1 spring curry leaves, and a little bit of ginger garlic paste and saute nicely in the oil.
- Then add finely chopped onion pieces and fry till it becomes translucent.
- After the onions are nicely fried, add finely chopped tomatoes and saute nicely.
- To this add salt, turmeric powder, coriander powder mix everything nicely, close the pan with a lid and cook on medium till the tomatoes become mushy.
- When tomatoes start leaving oil from the sides, add the marinated chicken.
- Mix everything and close once again and cook the chicken till its half done.[Add little water if you think it may burn from the bottom].
- Meanwhile, grind freshly grated coconut, poppy seeds and fresh coriander leaves in a mixer jar and keep aside.
- When the chicken is half done, open the lid and add the ground paste to it.
- Wash the mixer jar with half cup water and add to it.
- Mix the chicken and paste evenly. Add the required amount of water to make the curry as thin as you prefer.
- Close and cook on medium heat till the chicken is completely cooked.
- Open and check if the chicken is cooked properly. The curry leaves oil that floats on top when the curry is cooked thoroughly.
- Serve this Kerala style Malabar chicken curry with chapati, roti, rice or even bread! Tastes amazing with anything 😁
Notes
- Marination time can be increased for more flavourful chicken.
- As we have used poppy seeds and fresh coconut as ground masala, it makes the curry very thick, so make a thin consistency while cooking chicken. When the curry is ready, it thickens as time passes.
- Making a big batch of this curry and reheating will make this curry more flavorful.
- Do not add water after the curry is cooked. The flavors will neutralize otherwise.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 245Total Fat 15gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 6gCholesterol 43mgSodium 266mgCarbohydrates 14gFiber 3gSugar 7gProtein 15g
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