Malabar Chicken Curry - Recipe with step by step pictures

Recipe Source: showmethecurry.com

Serving for - 3

Ingredients

Chicken - 600gm (Cut into medium sized pieces and wash under warm water)

Onion (medium sized) - 1 (thinly sliced)

Tomato (big sized) - 1 (thinly sliced)

Ginger paste - 1 tbsp

Garlic paste - 1 tbsp

Green chilies - 2

Oil - 2 tbsp

Salt to taste

To make Malabar Chicken Curry Masala

Onion (big sized) - 1 (thinly sliced)

Dry grated coconut (Use fresh shredded coconut if available) - 1/3 cup

Lots of fresh curry leaves (7-8 strands)

Dried red chilies - 4

Coriander seeds - 3 tbsp

Oil - 1 tbsp

For Tempering

Onion - 1/2 (thinly sliced)

Curry leaves - 2 strands

Oil - 1 tbsp

Pinch of salt

Procedure

• Heat 1 tbsp of oil in a pan. Add 1 sliced onion and saute till it turns slight brown in color.
• Add fresh curry leaves and saute for a minute.

• Add coriander seeds and dried red chilies and saute till nice aroma starts to come out. It may take 2-3 minutes. Finally add coconut and reduce the heat. Saute for a minute till it turns slight brown in color. Make sure you don't burn the coconut.

• Switch off the heat and transfer this mixture into a dish. Let it cool down little bit.
• Add this mixture into a blender and make a smooth paste by adding 1/3 cup of water. Keep it aside.

• Heat oil in a pan. Add thinly sliced onion and saute till it turns translucent. Add ginger and garlic paste. Saute till raw smell from ginger-garlic goes away.

• Add tomato, green chilies, turmeric powder and salt to taste. Cook till tomato gets mashed up with onion.

• Add chicken pieces and ground masala. Mix well and cover the pan. Let the chicken cook for 8-10 minutes. Keep stirring in between.
• Add water to adjust the consistency of the curry as per your own requirement.
• Switch off the heat and serve into bowl.

• For making tadka/tempering, heat oil in a pan. Add sliced onion and saute till it turns golden brown in color. Add curry leaves and pinch of salt. Saute for a minute.

• Pour this tempering on the curry in serving bowl. Serve hot with any Indian flat bread or rice.

Sending this recipe to Julie's EP Series - Herbs and Spices hosted by me this month.