Malabar Chicken Curry is a Kerala Style Chicken Curry which goes well with mallu parotta, ghee rice or coconut rice.
Malabar is a region in Kerala which is predominantly dominated by the Muslim population. This region has a slightly unique way of cooking from the rest of the state and this difference is evident in their cuisine.
This dish is cooked in coconut oil and has a very distinct flavour of curry leaves and coconut milk.
2 tbsp Coconut Oil.
1 cup Onions sliced thinly.
1 cup Tomatoes sliced thinly.
1 Bay Leaf.
15-20 Curry Leaves.
3-4 Green Chilies (slit into half).
1 tbsp Ginger Garlic paste.
1 tbsp Coriander powder.
½ tsp Turmeric powder
2 tsp Kashmiri Red Chili powder.
1 tsp Black Pepper powder.
750 g Boneless Chicken (Curry cut).
1 cup Thick Coconut Milk.
Salt to taste
1 tbsp Chopped Coriander Leaves.
Clean the chicken and keep aside.
Heat coconut oil in a medium size heavy bottom pan.
Once the oil is hot, add bay leaf, 1 cup of sliced onion and fry on medium heat until onion turns slightly brown. Keep stirring while frying.
Add curry leaves, green chillies and ginger garlic paste and fry for 2-3 minutes.Now add sliced tomatoes and cook for another 2-3 minutes.
Add coriander powder,turmeric powder, Kashmiri red chili powder, and black pepper powder, fry for a minute.Add chicken and salt and cook for 3-4 minutes on high heat.
Add ½ cup water and chopped coriander leaves.
Cover the pan using a tight fitting lid and cook until the chicken is cooked well. It will take 12 to 15 minutes for the chicken to cook until tender.Add coconut milk ,mix well and let simmer for a minute.
Remove in a serving dish,garnish with chopped coriander leaves and serve hot with mallu parotta or coconut rice.
TIP: Chicken with bone can also be used to make this dish, cooking time will increase accordingly.