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

You can strike through ingredients, 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:

1. Clean the chicken pieces thoroughly and keep them drained for a while.
2. 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.
3. 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.
4. Marinate the drained chicken pieces with the ‘freshly ground paste’  and 1 tsp salt. Set aside for at least 30 minutes.
5. 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.
6. 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.
7. Once boiled, add the prepared ‘Spice Powder Paste’, Stir it in  thoroughly, till evenly incorporated,
8. 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.
9. Add the tomato puree along with sliced tomatoes.
10. 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.)
11. 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.
12. Pressure cook for *2-3 steam whistles, duration, and remove from heat.
13. Once the cooker has cooled off on its own, open it and simmer once again for a couple of minutes.
14. Add more Chilli powder if you find the need to, add the Kerala Garam Masala, chopped fresh coriander leaves, and salt if needed.
15. 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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