Skip to main content

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.

Comments

Post a Comment

Popular posts from this blog

Chicken Biriyani - Calicut Style

I learnt this delicious recipe from my friend's mom, Roopa aunty who is an amazing cook. This is one of my no-fail recipes that always fetches me a lot of compliments. So here goes:- Ingredients For biriyani rice Basmati rice - 3 cups Ghee - 4 to 5 tbsp. Ginger paste - 1 and 1/2 tbsp. Garlic paste - 1 and 1/2 tbsp. Boiling water - 6 cups (i.e. double qty. of rice) Salt to taste For chicken masala Chicken - 1 kg Red chilli powder - 3 unheaped tsp. Turmeric powder - 1/2 tsp. Onion - 2 large finely chopped Ginger - 3 inch piece Green chillies - 15 to 20 Garlic - 1 whole pod or 25 small cloves Shredded coconut - a handful Fennel seeds - 1 and 1/2 tsp. Coriander powder - 2 tsp. Garam masala - 1 and 1/2 tsp Tomato - 1 medium Salt to taste To garnish Lime juice - Juice of a 1/2 lemon Onion - 1 medium Cashew nuts - to fry and garnish Kismis - to fry and garnish Garam masala - enough to sprinkle Coriander leaves - to garnish Mint leaves - to ga...
Post a Comment
Read more

Pavakka curry (Bitter gourd in coconut milk)

I found this very delicious bitter gourd curry from my mother in law. I loved it from my first taste of it, converting me from a bitter gourd hater to lover. This curry does not taste bitter but it does have a strong flavor. Ingredients Bitter gourd (Pavakka) - 2 medium sized Garlic - 1 pod Shallots - a handful Curry leaves - a sprig Dried chillies - 5 Green chillies - 4 vertically sliced Coconut milk Cumin - 1/2 tsp Coriander powder - 2 tsp. Turmeric powder - 2 pinch Chilli powder - 1 tsp. Vinegar - 1 tbsp. Salt to taste Procedure Rub 1/2 to 1 tsp. salt on thinly sliced bitter gourd and leave it to rest for 1/2 an hour. Deep fry on medium flame for about 10 min till they are slightly brown. In a mixer, mix cumin seeds and garlic. Do not make it into a paste, just pulse it. Add turmeric powder, coriander powder, chilli powder and pulse again in the mixer. In a frying pan, (you may use the same after frying the bitter gourd), add some oil, burst the mu...
Post a Comment
Read more