From the past few day we have been eating simple. With the rise of Covid-19 cases there is always a fear, an anxiety, a never ending uncertainty in mind. I don’t really feel like cooking anything elaborate. I am scared, I am anxious. Honestly speaking, no matter how much I want to stay calm and positive, this is not happening, just not happening. I am still trying, trying hard and today’s elaborate lunch has been a sincere effort to lift up the spirit.
Today’s lunch is a joint venture of myself and my husband. Leaving all the usual things aside, we prepared a grand lunch today that includes Malabar Chicken Curry and Kerala Parotta. We enjoyed our lunch thoroughly and that turned out to be a mood-lifter indeed. Malabar Chicken Curry has always been our favourite and I have been thinking of sharing the recipe here since long…
Malabar Chicken Curry can also be called Kerala Chicken Curry and is thick, rich, spicy, little tangy and totally delectable. The taste of the curry largely depend on the coconut paste that you make beforehand. Yes, coconut is the key player here and thus, the fresher the coconut, the tastier the curry. This chicken curry goes brilliantly well with Kerala Parotta (Kerala style flatbread), pulao, roti or any variety of South Indian rice. This is how we make it at home.
- 750 gm chicken (curry cut)
- 6 table-spoon coconut oil (2 + 4)
- salt, according to taste
For Making Coconut Paste
- 1 cup freshly grated coconut
- 12 curry leaf
- 1 tea-spoon fennel seed
- 1 tea-spoon cumin seed
- 1 tea-spoon black peppercorn
- 2 table-spoon coconut oil
For Making The Curry
- 4 medium sized onion, chopped
- 1.5 table-spoon grated ginger
- 8 garlic clove, finely chopped
- 4 green chilli, slitted
- 3 medium sized tomato, chopped
- 12 curry leaf
- 1 tea-spoon turmeric powder
- 1.5 table-spoon red chilli powder (adjust according to tolerance)
- 1 tea-spoon cumin powder
- 3 table-spoon coriander powder
- 1 tea-spoon garam masala
- 1 cup warm water
- Handful of chopped coriander leaves
- Heat 2 table-spoon coconut oil in an wok and add all the ingredients mentioned in For Making Coconut Paste section. Over medium flame, sauté until the mixture turns brownish. Remove and let it come down to room temperature.
- Grind the mixture to a fine paste and keep aside.
- Now, heat remaining oil in the same wok and add ginger, garlic, green chillies and curry leaves. Allow them to splutter.
- Add onion and add some salt. Sauté until onion turns translucent.
- Add turmeric powder and red chilli powder and stir for 2-3 minutes.
- Add coriander powder and again stir for another 2-3 minutes.
- Now, add tomato and give a proper mix. Cover and cook until tomato becomes mushy. Don’t forget to stir in between.
- Add chicken and stir cook over high flame for 3 minutes.
- Add little salt and mix again. Cover the lid. Over low flame, cook the chicken for 10 minutes or until the chicken is well cooked in its own moisture.
- Once the chicken is well cooked, check for any remaining water. If water remains, stir cook until it evaporates.
- Now, add the coconut paste that you have made earlier. Add salt as required and give a proper mix.
- Add warm water, mix again.
- Add cumin powder and garam masala and give a nice mix. Cover and cook over medium flame for 5 minutes.
- Add chopped coriander leaves and let the curry rest for 5 minutes.
- Your Malabar Chicken Curry is ready to be served now.
Serve hot and enjoy. Do try this and let me know in comments about how you like it. You can also tag me on Instagram using the handle @when_a_bong_cooks.
Happy Eating! Stay Safe…