Malabar Chicken Curry (Kerala Special)

Name: Malabar Chicken Curry (Kerala Special)
Total time: 2400 s
Yield: 3 to 4 people
Cuisine: Indian
Ingredients: 1 cup grated Coconut; 1/2 cup Water; 1 kg Chicken (with bones); 5 tablespoons Oil; 1 cup Chopped Onions; 1 cup Chopped Tomatoes; 8-10 Curry Leaves; 2-3 green Chillies (roughly Chopped); 1-2 tablespoons Ginger Garlic paste; 1/2 teaspoon Turmeric powder; 2 teaspoon Red Chilli powder; 1 teaspoon black Pepper powder; 1 tablespoon to 1/2 tablespoons Salt; 2 tablespoons Coriander powder; 2 tablespoons Grated Coconut; 5-6 Curry leaves; 1 teaspoon Mustard Seeds; 1 tablespoons Oil; 1 Onion (Chopped); 5-6 Coriander leaves (chopped)

Kalpna @cook_111394930

Hyderabad, Telangana

Each Region has its own speciality and there are many variations to cook one single recipe.
Malabar is a region in Kerala. This Region has its own unique way of cooking compared to the rest of the state. Malabar Chicken Curry is basically cooked in Coconut Oil with ground coconut paste and tempered with Coconut oil tadka of Shallots (white pearl onions) brown mustard seeds and fresh Coconut. Coconut is the ingredient that differentiates Malabar Chicken Curry from other Chicken Curries.
So, tried Malabar Chicken Curry this weekend. It came out amazing! Though the traditional recipe calls for using coconut oil but if you do not have, try with any other oil but grated coconut remains the highlighted ingredient. So, try this flavourful and special recipe from Malabar!
#CA2025

Kalpna @cook_111394930

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Ingredients

40 minutes

3 to 4 people

For Coconut Paste
1 cupgrated Coconut
1/2 cupWater
For Malabar Chicken Curry
1 kgChicken (with bones)
5 tablespoonsOil
1 cupChopped Onions
1 cupChopped Tomatoes
8-10Curry Leaves
2-3green Chillies (roughly Chopped)
1-2 tablespoonsGinger Garlic paste
1/2 teaspoonTurmeric powder
2 teaspoonRed Chilli powder
1 teaspoonblack Pepper powder
1 tablespoonto 1/2 tablespoons Salt
2 tablespoonsCoriander powder
For Tempering
2 tablespoonsGrated Coconut
5-6Curry leaves
1 teaspoonMustard Seeds
1 tablespoonsOil
1Onion (Chopped)
For Garnishing
5-6Coriander leaves (chopped)

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Steps

40 minutes

1

To begin with, take ingredients to make Coconut paste. Grate 1/2 coconut to have 1 cup out of it.
2

Put in a blender jar with 1/2 of water. Blend to smooth paste. Keep aside.
3

Now, take ingredients to make Malabar Chicken Curry. Take 1 kg chicken, with or without bones as per your preference. Cut and wash thoroughly with water. Keep together all other ingredients. To begin with, heat oil in a wok over medium high heat.
4

Add 1 cup chopped onions and cook until they turn slightly brown by stirring in-between. Add 8 to 10 curry leaves, 1 tablespoon ginger garlic paste and 1 to 2 chopped green chillies and cook for 2 to 3 minutes.
5

Add other spices, 2 tablespoons coriander powder, 1/2 teaspoon turmeric powder, 2 teaspoon kashmiri red chilli powder and 1 teaspoon black pepper powder. Cook for a minute. Add 1 cup chopped tomatoes and cook for 3-4 minutes more. Mash tomatoes with a spoon. Note - My preference is to add spices before adding tomatoes to have more flavours.
6

Now add 1 kg washed chicken peices. Mix well and cook for 4 to 5 minutes on high flame. Note - Cut Chicken peices as required.
7

Add 1 cup ground coconut paste, 1 tablespoon salt and 1 cup water. Mix well. Cover and cook on low heat for 25 to 30 minutes until it is tender by stiring in between. Add water as required.
8

After 30 minutes, open the cover and check if the chicken is properly cooked. Check by inserting a knife or a fork. Now, take ingredients for tempering.
9

Heat oil in a pan over a medium high heat. Add 1 teaspoon of Mustard seeds. When they begin to crackle, add 2 tablespoons fresh grated coconut, 1 chopped onion and 3 to 4 curry leaves.
10

Mix and fry until they turn slightly brown. Pour the tempering over the chicken curry and mix well. Note - White Pearl Onions (Shallots/Sambhar onions) can be used in tempering.
11

Now it is ready. Garnish it with chopped coriander leaves. Put it in a serving bowl. Serve with Chapatis or steamed rice.
12

Enjoy!

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Cooksnaps

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Kalpna @cook_111394930

on May 04, 2025 03:31

Hyderabad, Telangana

Cooking is a skill. The more you create... the more you unleash your skill. I am here to fulfill my love for cooking..to find something new...something exciting...to learn or gain cooking accolades that I may cherish one day. Cooking is an art and to some extent, am trying to use my creative art skills in cooking. Thanks to Cookpad for giving us this platform where we can share our ideas, stories, the way we like to cook!