Easy Malabar Chicken Curry
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An easy Malabar Chicken Curry that does not require coconut milk. A robust spice blend, along with onion, garlic, ginger and tomatoes, with herbs like curry leaf and coriander. This is a quick curry dish to prepare that is packed with flavor. Serve with Rice or flatbreads.
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♦Prep time:25Min ♦Cook time:20Min ♦Yield: 6 Servings
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strike throughingredients, as you prep them, by clicking on the ingredient.
Ingredients:
| Chicken, cut into medium-sized pieces | 1 kg | |
| Potatoes, peeled and cut into large chunks | 2 large | |
| Tomatoes, sliced | 2 large | |
| Tomato puree | 1 1/2 Tbsp | |
| Fresh Curry leaves | 2 Sprigs | |
| Kerala Garam Masala | 1/4 tsp | |
| Fresh coriander leaves, chopped | Small handful | |
| Salt | To taste(1 1/2 tsp) | |
| Coconut oil | 4 Tbsp |
For the Freshly Ground (blended) Paste:
| Red Onion | Half(of one) | |
| Garlic | 8 large cloves | |
| Ginger, peeled | 3 cm piece | |
| Mild Red Chilli | 2-3 Tbsp | |
| Mild Green Chilli | 2-3 Tbsp | |
| Fresh Coriander leaves | 2 small sprigs |
For the Spice Powder Paste:
| Coriander powder | 3 1/4 Tbsp | |
| Kashmiri Chilli powder | 2 1/4 Tbsp | |
| Fennel seed powder | 1 Tbsp | |
| Turmeric powder | 1 tsp | |
| Black Pepper powder | 1/4 | |
| Ground Cloves | 1/8 tsp | |
| Ground Cinnamon | 1/8 tsp | |
| Ground Green Cardamom | 1/8 tsp | |
| Ground Cumin | 1/8 tsp |
Whole Spices for the Curry:
| Cinnamon | 2 small broken sticks | |
| Cloves | 3 | |
| Green Cardamom pods | 3 | |
| Star Anise | 2 segments |
Method:
- Clean the chicken pieces thoroughly and keep them drained for a while.
- Add all the spice powders for the ‘Spice Powder Paste’, to a bowl. Add just enough water to make a thick paste. Stir well and set aside.
- Add all fresh ingredients for the ‘Freshly ground paste’ to a small blender and blend by adding 1/2 cup of water to make a smooth paste. Set aside.
- Marinate the drained chicken pieces with the ‘freshly ground paste’ and 1 tsp salt. Set aside for at least 30 minutes.
- Heat the coconut oil in a wide non-stick wok/pan. As it heats up add the ‘whole spices for the curry’ and allow the spices to crackle.
- Add the marinated chicken(reserving any marinade in the bowl) and turn up the heat. Toss and fry the chicken on this high heat for 2-3 minutes. Add one sprig of curry leaves also. once the chicken develops a slightly golden crust, add the reserved marinade along with 1 cup of water. Mix well. Bring to a boil.
- Once boiled, add the prepared ‘Spice Powder Paste’, Stir it in thoroughly, till evenly incorporated,
- Reduce the heat now to medium, cover tightly, and cook for 2 minutes, till the gravy thickens up a bit and the raw pungency of the spices is gone.
- Add the tomato puree along with sliced tomatoes.
- Transfer all the contents to a pressure cooker at this stage for easy quick cooking. (I like the flavor better when pressure cooked also, but you can continue to cook in the non-stick if you prefer, just add more liquid and cook covered till tender.)
- Add in the potatoes also, and about 1/ 2 tsp of additional salt for the potatoes. Add just a little more water and close the cooker.
- Pressure cook for *2-3 steam whistles, duration, and remove from heat.
- Once the cooker has cooled off on its own, open it and simmer once again for a couple of minutes.
- Add more Chilli powder if you find the need to, add the Kerala Garam Masala, chopped fresh coriander leaves, and salt if needed.
- Serve with Rice, Bhatura, Poori, Porotta or Appam.
Easy Malabar Chicken Curry
Notes:
- This curry can be made more or less spicy by adjusting the amount of chilli powder.
- Coconut oil can be substituted with any neutral oil. Coconut oil is more authentic to Malabar/ Kerala cooking, but not everyone may like the flavor.
- Tomato puree is used as a flavor balancer. It may be omitted but is reccomended.
- Kerala Garam Masala Recipe.
- If you do not have ground cloves, cinnamon, cardamom and cumin,
Key Ingredients: Chicken, Spices (whole and powdered), Tomato, Onion, Garlic, Ginger, Chillies, Curry leaves, Coriander leaves, Oil, Salt.
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