Malabar Chicken Curry

Name: Malabar Chicken Curry
Cuisine: Indian
Ingredients: For coconut Paste:; 1 tbsp coconut oil; 2 small onions, finely chopped; 3 cloves; 1 cinnamon stick; 1 tsp fennel seeds; 4 cardamom pods; 1/2 cup grated coconut; Water as required; Malabar chicken curry; 2 tbsp coconut oil; 1/2 tsp mustard seeds; 3 medium onions, chopped; 1 sprig curry leaves; 2 green chilies; 1 tbsp grated or minced garlic; 1 tbsp grated or minced ginger; 1/2 tsp turmeric powder; 2 tbsp coriander powder; 2 tsp red chilli powder; 1 tsp garam masala; 2 tomatoes, chopped; 1 kg chicken breast,cut into medium-sized pieces; 1/4 tsp black pepper powder; As needed Water; to taste Salt; As needed Coriander leaves, to garnish

Ruchika Anand @FYS_feed_your_soul

#indiankitchen
#goldenapron

Ruchika Anand @FYS_feed_your_soul

#indiankitchen
#goldenapron

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Ingredients

For coconut Paste:
1 tbspcoconut oil
2small onions, finely chopped
3cloves
1cinnamon stick
1 tspfennel seeds
4cardamom pods
1/2 cupgrated coconut
Water as required
Malabar chicken curry
2 tbspcoconut oil
1/2 tspmustard seeds
3medium onions, chopped
1 sprigcurry leaves
2green chilies
1 tbspgrated or minced garlic
1 tbspgrated or minced ginger
1/2 tspturmeric powder
2 tbspcoriander powder
2 tspred chilli powder
1 tspgaram masala
2tomatoes, chopped
1 kgchicken breast,cut into medium-sized pieces
1/4 tspblack pepper powder
As neededWater
to tasteSalt
As neededCoriander leaves, to garnish

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Steps

1

Heat oil in a frying pan over medium-high heat.Add onions, and sauté until golden.
2

Add cloves, cinnamon, fennel seeds and cardamom. Stir fry for a minute.
3

Add coconut. Saute and keep stirring, for 4-5 minutes. Leave it to cool.
4

Place the cooled mixture in a food processor. Add a little water, and grind to a smooth paste. Set aside.
5

For making curry- Heat oil in a large pan over medium-high heat. Splutter mustard seeds.
6

Add onions, curry leaves and green chilies. Saute, stirring occasionally, for 2-3 minutes or until the onions are golden brown.
7

Add ginger and garlic. Saute again until aromat.
8

Stir in turmeric, coriander, garam masala and red chilli powder.
9

Saute for a minute. Add tomatoes and stir-fry for 2-3 minutes or until they are mushy.
10

Stir in the ground paste. Stir-fry for few seconds.
11

Add in the chicken pieces and see that they get well coated in the masala.
12

Season with salt and black pepper. Add ¼ cup water. Cook, covered, for 10-12 minutes.
13

Remove from heat. Garnish with Coriander leaves.