Malabar Chicken Curry

11 March 2015

Malabar Chicken Curry

Malabar Chicken Curry

11 March 2015
Prep Time
15
Cook Time
30
Serves
4 Person
Type
Cuisine
Origin

This has turned out to be one of the chicken dishes that I usually cook without thinking, taste-wise. You know one of those instinctive recipes. But it’s called Malabar Curry, again the original recipe is with Mutton, and loaded with red chillies and green chillies. I have to tone down on chillies as I have little kids to feed without raising a storm. This recipe is for red meat, and I hope you do try it with that. I can only imagine today how wonderful it would have been only if I could go full-on with all the chillies and the red meat. Well someday I will indulge. For now all for the kids.

The curry is finger licking good and the recipe and cooking is super simple. One that you can incorporate in your everyday cooking.

Utensil/ Appliance

A large kadahi/ frying pan

Ingredients

Chicken: 500g (you can replace it with mutton or beef)

Marinade: 2 large onions sliced + 1 tsp red chilli pwd + 1/2 tsp turmeric pwd + 2 tbsp coriander pwd + 4 green chilies sliced + 1 1/2 tsp salt + 1 tsp ginger paste + 2 tsp garlic paste + 1/2 tsp ground aniseed

Potato: 2 medium cut into quarters

Tomato: 2 cut into cubes

Spices: 3 cloves + 2 inch piece cinnamon + 3 cardamom + 2 sprigs curry leaves

Oil: 2 tbsp

Coriander leaves: 1 tbsp

Method

Marinate the chicken with all the ingredients listed in the marinade and leave for 1 minutes. Heat the oil and add the spices. Once they splutter add the chicken and fry for 5 minutes. Next add the potatoes, tomatoes and 1 cup water. Mix well and bring to boil. Reduce heat and cook in simmer for 20 minutes or till chicken is tender. Serve hot garnished with coriander leaves. Adjust the quantity of chillies to your taste. It is a very popular Malabar dish and is had anytime of the day, including breakfast. Now that’s my kind of eating. Nothing like starting the day with thick spicy meat curry with crispy paratha.