Authentic Kerala Malabari Chicken Curry Recipe
1 hour
885 reads
About Authentic Kerala Malabari Chicken Curry Recipe
Indulge in the rich, aromatic embrace of Kerala with this authentic Malabari Chicken Curry. Tender chicken simmers in a velvety sauce of creamy coconut milk and cashew paste, subtly spiced for a deeply satisfying experience. This classic South Indian dish is perfect for a comforting lunch or dinner.The fragrant blend of sauteed onions and traditional spices captures the essence of coastal Malabar cuisine. Each bite transports you to the shores of Kerala, making it an unforgettable culinary journey.Serve this delectable curry hot with fluffy steamed rice or flaky parathas for a truly authentic and memorable meal. Get ready to savor the flavors of South India!
Stop Thinking About What to Cook Every Day
Healthy Eating, Kids Tiffin, PCOS and Weight loss meals, all planned out for you. Just follow the plan and cook. From ₹299.
Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
Chicken & Aromatics
- 500 gm Chicken bone-in, cut into 1-inch pieces
- 2 Onion finely chopped, medium
- 2 tbsp Ginger-Garlic Paste
Spices & Paste
- 10 Cashews soaked in warm water for 30 minutes, then blended into a smooth paste
- 1 tsp Chili Powder adjust to your spice preference, red
- 1/4 tsp Turmeric Powder haldi
- 1/2 tsp Garam Masala
- 1/2 tsp Coriander Powder dhania
- 1/4 tsp Fennel Seeds saunf, or sauf
- 1.5 tsp Salt or to taste
Other Ingredients
- 1/2 cup Oil vegetable or coconut oil
- 1 cup Coconut Milk canned, full-fat
- 1/2 cup Tomato Puree
Tempering
- 1 tsp Oil
- 1/4 tsp Mustard Seeds rai, black
- 1 Chili lal mirch, dried, red, whole
- 8 leaves Curry Leaves
- 1 cup Water
Instructions
Preparing the Chicken Curry
- Sauté the finely chopped onions in oil until translucent. Add the ginger-garlic paste and tomato puree; cook for 2 minutes, stirring frequently.
- Add the chicken pieces and 1 tbsp of water. Cook over low heat until the chicken is lightly browned.
- Stir in the cashew paste, coconut milk, red chili powder, turmeric powder, garam masala, coriander powder, fennel seeds, and salt. Mix well.
- Add 1 cup of water, bring to a simmer, then reduce heat to low, cover, and cook for 8-10 minutes, or until the chicken is tender and the sauce has thickened slightly.
Making the Tempering
- Heat 1 tsp of oil in a small pan. Add the black mustard seeds and dried red chili. Once the mustard seeds begin to pop, remove from heat and stir in the curry leaves.
- Pour the tempering over the cooked chicken curry and gently stir to combine.
- Serve hot with steamed rice or parathas.
Recipe Notes
Expert Tips for the Best Malabari Chicken Curry
- For an extra creamy curry, use full-fat coconut milk and add a tablespoon of heavy cream at the end.
- Soaking the cashews beforehand creates a smoother, creamier paste. If using cashew butter, adjust the consistency with water.
- Adjust the amount of red chili powder to your preferred spice level. Start with less and add more if needed.
- Garnish with fresh cilantro (coriander) leaves before serving for added freshness and vibrancy.
Related Posts You May Like
-
Authentic Malabari Chicken Pulao Recipe
1264 reads
-
Authentic Kerala Chicken Kozhi Curry Recipe
1178 reads
-
-
-
-
Recipe Nutrition
Calories: 581kcalCarbohydrates: 12gProtein: 5gFat: 58gSaturated Fat: 9gPolyunsaturated Fat: 14.7gMonounsaturated Fat: 29.4gSodium: 1710mgFiber: 1gSugar: 9g
muktisahay
Articles: 212
3 Comments
Leave a Reply
You must be logged in to post a comment.
Absolutely mouthwatering! Great share.
Such a delicious dish! Thank you.
This is wonderful! Can’t wait to taste it.