Malabar Chicken Curry, ummmm, topped on steaming hot ghee rice is a heaven, superrrrr yummyy!! One such curry I can have it any time of the day, never, a ‘no’ for it. Malabar Chicken Curry, a delicacy from the western coastal region of South India, majorly Kerala (my favorite place).
Personally, I am so much in adoration of Keral Cuisine from the day when I first tasted it 11 years back on my trip to Munnar. I am glad, not only me, but my hubby and little ones are always in for it. Sometimes I wonder, “am I bonded to Kerala in my pichle janam (past life), Lolzzz!!” My Husband says it to me constantly. Really??? I hope not, then why do I Love it so much, I have no answer for it!! But, the love for Kerala and its cuisine in me will continue to grow more and more.
Malabar Chicken Curry is spicy delicious coconut based chicken curry encumbered with flavors. The curry tastes best when made in coconut oil, but refined oil also makes wonders to this recipe and you will go on licking the fingers until you bite it 🙂 . Not a very difficult recipe, its simple, delicious and if you have been to Kerala or love Keral cuisine, you can surely feel soul of Kerala in every bite of this curry, trust me!
Shallots are traditionally used as it enhances the zest of the masala base in this recipe, but in case if not available to you, go ahead with regular onions, but do give it a try, I am sure once you make it, this recipe will sure shot be a consistent menu!. Let’s go through how I made it!!!
Some of the best Keral recipes, you might love to try:
1 kg, chicken on bone, cut into medium pieces
¾ cup, onions, finely sliced
2 nos, large tomatoes, finely sliced
1 teaspoon, turmeric powder
1 teaspoon, chili powder
Salt to taste
2 tablespoons, oil (preferably coconut oil, but refined oil can be used as well)
For Masala base:
¾ cup, shallots (small onions), sliced
1 and ¼ cup, fresh coconut, shredded
½ tablespoon, fennel seeds
1 teaspoon, cumin seeds
2-3, dried red chilies
2 inch, stick of cinnamon
8 to 10 nos, black pepper corns
1 tablespoon, garlic, roughly chopped
1 tablespoon, ginger, roughly chopped
2 tablespoons, coriander seeds
2 sprigs of curry leaves
1 tablespoon, oil
1 tablespoon, coconut oil
¼ cup, shallots, sliced
10 curry leaves
For Masala base:
In a pan, heat 1 tbsp of oil. Add shallots, fennel seeds, cumin seeds, coriander seeds. Fry them for few seconds.
Add all the remaining ingredients and roast them well until golden and aromatic. Do not burn.
Take it off the heat. Cool and grind it to a fine paste.
In a heavy bottom pan or kadhai, heat 2 tbsp of oil. Add onions and cook for 2 to 3 minutes.
Add tomatoes, turmeric, chili powder and ground Masala base. Saute it for a couple of minutes.
Add chicken and mix well. Saute for 3 to 4 minutes.
Add salt and warm water(as required) and mix. Bring it to a boil. Cover and cook for 12 to 15 minutes or until the chicken gets tender and the gravy starts leaving the oil.
The gravy is usually thick, but you can adjust the consistency as per your liking, I have made it with little gravy.
Heat oil. Add shallots and curry leaves. Fry until light golden.
Pour the tempering over the curry.
Malabar chicken curry is ready to be served.
Dish out and serve hot with steamed rice.