I enjoy Malabar-style chicken curry, which is a popular dish from Kerala. It’s packed with healthy ingredients and has a spicy and flavorful taste. I find it easy to make, which is one of the reasons why I love preparing it. Different variations of the Kerala Chicken Curry Recipe exist, with each household cooking the curry with varying ingredients to suit their tastes. Malabar cuisine is renowned for its distinct spices and flavours, making this chicken curry recipe a must-try!
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My parents are from the Malabar district of Kerala, known for its unique cuisine. Malabar cooking is mostly centred around non-vegetarian dishes, which are one-of-a-kind and highly indulgent. I will soon share some of these unique recipes on my website.
On my website, I am sharing my first Malabari dish. I have enjoyed a traditional Malabar Chicken Curry since childhood and would like to share it with all of you today.
We’ve included a video link to this recipe to make things easier. We would appreciate it if you could show your support by giving us a star rating. If you have any questions or feedback, please get in touch with us at famousdishes4u@gmail.com.
How to make Malabar Style Kerala Chicken Curry Recipe?
Kerala Chicken Curry Recipe
Equipment
- Bottom Kadhai
- Mixer Grinder
- Mixing Bowl
- Pan or Tawa for roasting dry ingredients
Ingredients
- 1 Kg Country Chicken Curry Cut
- 4 Nos Onions Finely sliced
- 2 Nos Tomatoes Chopped
- 1 tbsp Ginger Garlic Paste
- ½ tbsp Turmeric Powder
- 1 tsp Black Pepper Powder
- 1 tbsp Red Chilly powder
- 2 tbsp Coriander Powder
- Salt as per taste
- Oil for Cooking
Dry Roast Ingredients
- 1/2 Cup Freshly grated Coconut (Half Coconut)
- 8-10 Nos Sambhar Onions or Shallots
- 1 tbsp Black Peppercorns
- 2 tbsp Coriander Seeds
- 2-3 Nos Dried Red Chillies
For Tempering
- 4-5 Nos Sambhar Onions or Shallots
- 1 tbsp Chopped Coconut pieces
- Curry Leaves
Instructions
- Ingredients
- Lets begin with marinating the chicken, Add 1 tbsp coriander powder, 1/2 tsp red chilly powder, turmeric and 1/2 tsp black pepper powder
- Then add 1/2 tbsp ginger garlic paste and salt and mix it thoroughly
- Marinate this for 30 minutes, Meanwhile we can prepare for the gravy
- Heat a pan on a low flame and add all the dry roast ingredients
- Roast the ingredients untill aromatic on a low flame, keep stirring continuosly
- Turn off the flame and let it cool for a while, then transfer it to a mixer jar
- Add some water and grind it to a fine paste
- Heat a Kadhai and add about 4-5 tbsp of Oil
- Add sliced onions and fry them on a low medium flame , also add green chillies and curry leaves
- Fry the onions untill golden brown on a low medium flame
- Now add sliced tomatoes and salt and cook until soft and mushy , keep stirring it on a high flame for a while then cover it and cook for 2-3 mins on a low flame.
- Now add the marinated chicken in the masala and keep it on a high flame and cook for 1-2 mins, Keep stirring continuosly
- Now add some water around 1 cup and keep it on a high flame
- Once it starts boiling , cover it with a lid and keep it on a low-medium flame and cook for 30 minsP.S – Since we are using country chicken it takes longer to cook. Country chicken takes 40-45 mins to cook well. Some make country chicken in a pressure cooker to save time.
- Check the chicken after 30 mins,
- Now add the grounded paste to the gravy and mix it well,
- Mix it together and cover it with a lid and cook for another 10-15 mins on low flame
- Check after 15 mins and stir it well,
- The gravy is ready now we will prepare the temperingP.S – Tempering is important as it give extra taste to the Malabar chicken curry
- For Tempering – Take a pan add some oil, add chopped shallot and fry them until slightly golden
- Once the onions starts turning slightly brown add chopped coconut pieces , fry them until golden brown
- Then add curry leaves and fry it once
- Now turn off the flame and add the tempering immediately over the Malabar Chicken Curry
- Malabar Chicken Curry is ready to be served with Kerala Parathas/Steam Rice
Video
Notes
- I have used Country Chicken, Its not mandatory at all, You may use the normal chicken
- You may marinate for longer for extra taste, Always start the marination process first so meanwhile its getting marinated you can prepare the gravy
- Coconut and the other dry ingredients to be roasted on the lowest flame and stir it continuously
2 Comments
Good recipe
Thank you