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Malabar Chicken Curry - a breakfast favorite

Yet another recipe which I borrowed from my mom-in-law, who invented this after reverse engineering a dish we all fell in love with, at a buffet lunch.


Ingredients

  1. Chicken (cut into small pieces) - 2 kg
  2. Onion (medium) - 5
  3. Green chillies - 15
  4. Ginger - 3 inch
  5. Coconut Oil - 5 tbsp.
  6. Vinegar - 2tbsp.
  7. Curry leaves
  8. Salt to taste
  9. Masala paste 
  10. Coconut milk - 2 tins (13.5 ounce) (Separate 1/2 a tin for first thick coconut milk and rest for second thick coconut milk)

Masala Paste

  1. Saunf - 2 tbsp.
  2. Cardamom - 15 to 20 
  3. Cinnamon - 10  (2 inch long pieces)
  4. Turmeric powder - 1/4 tsp.
  5. Red Chilli powder - 2 heaped tsp.
  6. Coriander powder - 5 to 7 heaped tsp.
  7. Whole pepper corns - 1 tsp.

Procedure

  1. Take ingredients 2 to 8 in a vessel and knead well.
  2. Add chicken and continue kneading
  3. Prepare the masala paste - Coarsely grind the masala ingredients 1 to 3. To this add masala ingredients 4 to 7, sprinkle some water and mix well in a mixer.
  4. Add the prepared masala to Step 2 and continue kneading

  5. Close the lid and cook the above kneaded ingredients on high flame by mixing well occasionally.
  6. Bring water released from the chicken to boil, then lower the flame to medium and pour the diluted second thick (1 and 1/2 tins) coconut milk and mix well. Close the lid and continue cooking the chicken for about 10 min by mixing occasionally.
  7. Open the lid, increase flame to 3/4th and continue boiling for another 10 min. Mix well occasionally.
  8. Lower the flame to minimum, slowly pour the first thick (1/2 tin) coconut milk and finish off. (Boil for another couple minutes on low flame for the curry to last longer).
  9. Serve with hot Appam or Puttu or Chapathis.

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