Coconut Chicken Curry is perfect for those who want to enjoy a tasty chicken curry without having to deal with any bones. The chicken is cooked until it is fall-off-the-bone tender, and the gravy is thick, creamy, and nutty. Coconut milk gives this dish its characteristic creaminess, while the addition of fresh coconut shreds gives it a lovely texture.
Malabar Chicken Curry is one of my favorite dishes from my childhood. My mom would make this dish on special occasions, and I would always look forward to it. The curry is made with chicken that is cooked in coconut oil and curry leaves, followed by mustard seeds. It's then simmered in a mixture of coconut milk and yogurt until the chicken is fall-off-the-bone tender. The result is an aromatic and flavorful curry that is absolutely delicious.
Quick and Easy Coconut Chicken Curry
Have you ever had Coconut Chicken Curry? What did you think of it? Let me know in the comments below! And if you haven't tried it yet, what are you waiting for? Coconut Chicken Curry is definitely a dish worth trying! So go ahead and give it a try! So, without further ado, let’s get started with the recipe. To begin with, take a large saucepan and heat coconut oil in it. Then, add curry leaves and fry for a few seconds until they turn crispy. Next, add mustard seeds and fry until they splutter. Now, it's time to add the chicken pieces and fry until they turn golden brown in color. Once the chicken is cooked, add the ginger-garlic paste and fry for a minute. Then, add the green chilies and fry for another minute. Now, it's time to add the spice powders - turmeric powder, chili powder, coriander powder, and garam masala powder. Fry for a minute and then add the coconut milk. Bring the curry to a boil and simmer for about 15 minutes or until the chicken is cooked through. Finally, add salt to taste and give it a good stir. That's it, your delicious Malabar chicken curry is now ready to be served! Enjoy!
1) In a bowl, combine chicken pieces, turmeric powder, salt, red chili powder, curd/yogurt, cumin seeds, asafoetida, and mustard seeds.
2) Mix everything well and set aside for 30 minutes.
3) In another bowl, whisk together coconut milk, ginger paste, garlic paste, and fenugreek seeds. Set this mixture aside as well.
4) After 30 minutes, heat coconut oil in a pan.
5) When the oil is hot enough, add curry leaves and let them fry for a few seconds.
6) Once the chicken is cooked through, add the coconut milk mixture and cook for another minute or two.
7) Your Malabar chicken curry is now ready to be served! Enjoy it with Malabar Parotta, steamed rice, or tandoori paratha along with lime quarters and onion rings.
How to make Malabar Parotta?
1) For the paratha dough, take some refined flour in a big bowl, add refined oil to it along with salt and an egg and knead into a soft dough, using as much water as is required.
2) Make the parathas by rolling out the dough and shallow frying them on a Meyer Tawa with some oil and serve with the Coconut Chicken Curry.
1) Madras curry powder is a blend of spices used to make the popular Indian dish. The ingredients for madras curry powder vary depending on who you ask but typically include chili powder, coriander, cumin, fenugreek, and turmeric. While you can find madras curry powder at most grocery stores these days, it's easy to make at home with just a few simple ingredients.
2) To make madras curry powder, simply combine all of the spices in a bowl and mix well. If you're using fresh spices, you'll want to toast them first in a dry skillet over medium heat until they're fragrant. This helps to bring out their flavor and makes them easier to grind. Once the spices are toasted, let them cool before grinding them into a powder using a coffee grinder or mortar and pestle.
3) Once your madras curry powder is ready, it can be used in any number of dishes. Try it in this easy chicken curry recipe, or use it as a rub for grilled meats or vegetables. It's also a great way to add flavor to soups, stews, and sauces.
For the paratha dough take some refined flour in a big bowl, add refined oil to it along with salt and an egg and knead into a soft dough, use as much water as is required
Cut the chicken breast into small cubes and marinate them with chopped ginger and garlic, lemon juice and some salt
In a sauteuse pan, melt some ghee and to it add some mustard seeds, ginger julienne, chopped garlic and slit green chilli. Once the mustard seeds start to splutter, add in the curry leaves and some fresh onion paste
Cook for a few minutes and add in cubed tomatoes, saute for 5-6 minutes and add in salt, turmeric, chilli, tamarind pulp and coconut milk
Cook the curry for 5-10 minutes and then add in the marinated chicken
Cover and cook for 10-12 minutes and keep aside
Meanwhile, make the parathas by rolling out the dough and shallow frying them on a tawa with some oil