Malabar Chicken Curry with Coconut Milk or Kerala Style Coconut Chicken Curry is a traditional Chicken recipe that every Malayali is fond of. Serve it with Idiyappam or appam or Porotta or naan bread or rice.
Wash Chicken and dry it out by dabbing it with a dry towel. Add the spices for marination and use your hands to coat chicken pieces completely. Cover with a lid and allow it to sit at room temperature for 2-hours.
In a large non-stick pot, heat some coconut oil. As soon as the oil gets hot add Dried red chilies, Mustard Seeds, Black Peppercorns, Curry Leaves, Cinnamon Sticks (broken) and Chopped Ginger. Saute this on medium low heat for 30-seconds. The mustard seeds will splatter so keep your face and hands away.
Add Desiccated coconut and toss until it turns light brown and aromatic.
Add Onions and garlic. cook until onions turns soft and translucent. Add Tomato Puree and cook until the rawness of tomato goes away.Add Red chili Powder, Coriander Powder, Cumin Powder, Black Pepper Powder, Turmeric Powder, and Madras Curry Powder. Cook over low heat for 5-minutes or until the spices gets cooked completely.
Add Chicken back into the pot. Toss well to coat the spices with the chicken. Roast Chicken over medium-low heat for 5 minutes. Keep stirring continuously. Don't let the spices stick to the bottom of the pan.
Pour Coconut Milk and toss well until combined. Add a sprig of curry leaves. Toss lightly. Cover cook for 15-minutes on low heat.
In a non-stick pan heat some coconut oil. As soon as the oil gets hot add curry leaves, dried red chilies, Mustard seeds, and grated coconut. Toss lightly until the coconut turns light brown and nutty. Take it off the heat.
Pour "Tadka" on Chicken and serve immediately with rice.
You can also make a puree of the mixture with onions, garlic, tomatoes, and spices and then added it to the gravy for a smooth texture.
In case you want to store it allow it to cool down completely and then keep it covered in an air-tight container. You can keep it in the refrigerator for 2-days.
Nutrition
Nutrition Facts
Malabar Chicken Curry with Coconut Milk
Amount Per Serving
Calories 846Calories from Fat 684
% Daily Value*
Fat 76g117%
Saturated Fat 55g344%
Trans Fat 0.1g
Polyunsaturated Fat 5g
Monounsaturated Fat 11g
Cholesterol 90mg30%
Sodium 719mg31%
Potassium 877mg25%
Carbohydrates 22g7%
Fiber 10g42%
Sugar 7g8%
Protein 29g58%
Vitamin A 680IU14%
Vitamin C 30mg36%
Calcium 73mg7%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @recipemagik or tag @recipemagik