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Chicken Curry Malabar

Chef.Foodie's picture
Ingredients
  Chicken 1 1⁄2 Kilogram (1 In Number)
  Coriander seeds 10 Gram
  Red chilies 4
  Onions 225 Gram
  Coconut 1
  Potatoes 500 Gram
  Peppercorns 6
  Turmeric 1⁄4 Teaspoon
  Cinnamon 5 Gram
  Cloves 5 Gram
  Cardamoms 5 Gram
  Fennel 5 Gram
  Coconut oil 15 Milliliter
  Small onion 5 Gram
  Mustard seeds 1 Pinch
  Salt To Taste
  Ginger 5 Gram
For tempering
  Red onion 5 Gram
  Fat 15 Milliliter
Directions

1. Clean and joint chicken.
2. Roast coriander, red chillies, peppercorns, turmeric, cinnamon, cloves and cardamoms.
3. Powder fine and grind to a smooth paste with fennel.
4. Peel and slice onions. Peel and quarter potatoes. Peel and slice ginger.
5. Grate coconut and make three extractions.
6. Heat up oil. Fry small onion sliced and mustard seeds.
7. When seeds splutter add ground paste, chicken pieces, sliced onions and curry leaves.
8. Saute for 3 to 5 minutes. Add salt, cover and cook on slow fire till chicken is nearly done.
9. Add third extraction of coconut milk, potatoes and ginger.
10. When potatoes are cooked add second extraction. Cook till gravy is fairly thick.
11. Add first extraction of coconut milk, bring to boil and remove.
12. Heat fat for tempering. Add sliced onion (small) and slightly crushed cinnamon and cloves; when onions brown pour over curry. Mix well.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Malabar
Course: 
Main Dish
Method: 
Boiled
Dish: 
Curry
Ingredient: 
Chicken
Interest: 
Quick, Healthy
Cook Time: 
25 Minutes
Servings: 
8

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