An easy Malabar Chicken Curry that does not require coconut milk. A robust spice blend, along with onion, garlic, ginger and tomatoes, with herbs like curry leaf and coriander. This is a quick curry dish to prepare that is packed with flavor. Serve with Rice or flatbreads.
Easy Malabar Chicken Curry
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♦Prep time:25Min ♦Cook time:20Min ♦Yield: 6 Servings
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Easy Malabar Chicken Curry
Description
A vibrant, coastal classic from the Malabar region of Kerala. A curry that captures the complex, spicy-tangy essence of Northern Kerala cuisine without the intimidation factor of traditional slow-roasted methods. It is defined by its deep reddish-brown color and the heavy use of coconut oil and fresh curry leaves.
Ingredients:
For the freshly Ground Paste:
For the Spice Powder paste:
Whole spices for the Curry:
Instructions
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Clean the chicken pieces thoroughly and keep them drained for a while.
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Add all the spice powders for the 'Spice Powder Paste' to a bowl. Add just enough water to make a thick paste. Stir well and set aside.
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Add all fresh ingredients for the 'Freshly ground paste' to a small blender and blend by adding 1/2 cup of water to make a smooth paste. Set aside.
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Marinate the drained chicken pieces with the 'freshly ground paste' and 1 tsp salt. Set aside for at least 30 minutes.
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Heat the coconut oil in a wide non-stick wok/pan. As it heats up, add the 'whole spices for the curry' and allow the spices to crackle.
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Add the marinated chicken(reserving any marinade in the bowl) and turn up the heat. Toss and fry the chicken on this high heat for 2-3 minutes. Add one sprig of curry leaves also. Once the chicken develops a slightly golden crust, add the reserved marinade along with 1 cup of water. Mix well. Bring to a boil.
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Once boiled, add the prepared 'Spice Powder Paste', stir it in thoroughly, till evenly incorporated,
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Reduce the heat now to medium, cover tightly, and cook for 2 minutes, till the gravy thickens up a bit and the raw pungency of the spices is gone.
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Add the tomato puree along with sliced tomatoes.
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Transfer all the contents to a pressure cooker at this stage for easy, quick cooking. (I like the flavor better when pressure cooked also, but you can continue to cook in the non-stick if you prefer, just add more liquid and cook covered till tender.)
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Add in the potatoes also, and about 1/ 2 tsp of additional salt for the potatoes. Add just a little more water and close the cooker.
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Pressure cook for *2-3 steam whistles, duration, and remove from heat.
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Once the cooker has cooled off on its own, open it and simmer once again for a couple of minutes.
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Add more Chilli powder if you find the need to, add the Kerala Garam Masala, chopped fresh coriander leaves, and salt if needed.
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Serve with Rice, Bhatura, Poori, Porotta, or Appam.
Note
- This curry can be made more or less spicy by adjusting the amount of chilli powder.
- Coconut oil can be substituted with any neutral oil. Coconut oil is more authentic to Malabar/ Kerala cooking, but not everyone may like the flavour.
- Tomato puree is used as a flavour balancer. It may be omitted but is recommended.
- Kerala Garam Masala Recipe.
- If you do not have ground cloves, cinnamon, cardamom and cumin,
- Key Ingredients: Chicken, Spices (whole and powdered), Tomato, Onion, Garlic, Ginger, Chillies, Curry leaves, Coriander leaves, Oil, Salt.
