Perfect Malabar Chicken
- How is malabar chicken curry different from regular chicken curries?
- Kerala style Malabar chicken tips and tricks
- Influencer about sauteuse
- Recipe Card
How is malabar chicken curry different from regular chicken curries?
Kerala style Malabar chicken tips and tricks
- First, make sure to use fresh chicken. This will make all the difference in terms of flavor.
- Second, don't be afraid to experiment with different spices and herbs. The more you add, the more flavourful your curry will be.
- Finally, make sure to cook the chicken slowly and patiently. This will ensure that it is cooked through and retain all its juices.
Follow these tips and tricks, and you'll be sure to make the best malabar chicken curry you've ever tasted!
Influencer Review about the product :
The Meyer anzen ceramic sauteuse is a great option for anyone looking for a high-quality ceramic cookware option. This frypan features a durable ceramic construction and an even heating surface, making it a great choice for cooking.
So if you're looking for a ceramic sauteuse that is durable, heats evenly, and is environmentally friendly, the Meyer anzen is a great option.
Suggested cookware for the recipe
Perfect Malabar Chicken
Malabar chicken curry is a Kerala-style chicken curry that is creamy, delicious and goes well with roti, appam, ghee rice, Kerala parotta or coconut rice. This dish is made by simmering chicken in a gravy of onion, tomatoes and Indian spices. The result is a mouth-watering curry that will have you coming back for more. So, if you're looking for a delicious chicken curry recipe, look no further than Malabar chicken curry.
4 tablespoons coconut oil
1 cup chopped onions
15-20 curry leaves
3-4 green chili peppers (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 chicken (750 g, cut into 1-½ inch chunks)
salt 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.)
2 tablespoons coconut oil
1 teaspoon 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 fry until they turn slightly brown (8-10 minutes). Stir frequently while frying.
Add curry leaves, green chilies, and ginger-garlic paste and fry for 2-3 minutes.
Add coriander powder, turmeric powder, Kashmiri red chili powder, and black pepper powder and fry for 10-15 seconds.
Now add tomatoes and cook for 2-3 minutes. Keep mashing 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 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 30-35 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. Keep stirring frequently.
Pour the tempering over the chicken curry and mix well. Serve hot with pathiri or coconut rice.
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