Sunday, June 17, 2012

Malabar Chicken Curry

"Malabar Chicken Curry" - this one is my own version.

A rich gravy is formed using cashews, coconut, almonds. All childrens will definitely like this, as it would be less spicy.

This will be a good side dish for all kinds of Indian flat breads. We had this with Malabar Parathas.

Chicken - 200 gms
Onion - 1 (Large, chopped)
Ginger Garlic Paste - 1 tsp
Curry Leaves - 8 to 10
Coconut Oil - 3 tbsp

To Grind 1
Tomato - 2 (Large, Diced)
Turmeric Powder - 1/4 tsp
Red Chilli Powder - 3/4 tsp
Corriander Powder - 1 1/2 tsp
Salt - to taste
Water - as required

To Grind 2
Grated Coconut - 1 1/2 tbsp
Cashews - 4
Almonds - 4
Fennel Powder - less than 1/4 tsp
Water - as required


Grind the items given in "To Grind 1" to a fine paste with little water and keep it aside.

Heat one tbsp of Coconut Oil in a kadai. When the oil gets hot, add the chopped Onions and saute for 2 minutes. Add Ginger Garlic Paste, Curry Leaves and saute till the raw smell is off. See to it that you don't brown the onions, so saute it in a medium flame.

Add the finely grinded paste 1 and saute it till you find the oil leaving out from the gravy. When you find the oil oozing out, add the washed Chicken pieces. Saute it for 2 minutes.

Now cover the kadai with its lid and cook in medium flame till chicken is half done.

Grind the items given in "To Grind 2" with enough water. See to it that cashews and badam pieces are finely grinded.

When chicken is half cooked in the gravy, add the grinded paste 2 and cook it in medium flame till its 3/4th done.

Now add the remaining coconut oil and cook the chicken in that coconut oil till its full done.

Transfer the Malabar Chicken Curry to a serving dish and serve it hot.

1 comment:

  1. Mouthwatering here, wat an irresistible and flavourful chicken curry.