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Malabar Chicken Curry | Video

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Malabar chicken curry – Looking for a delicious chicken curry that’s well-known for its rich and creamy sauce? No problem. Why not try this Malabar style chicken curry in coconut sauce? Perfect to enjoy with naan or a bowl of rice!

malabar chicken curry

Truth to be told, a good chicken curry is one of my go-to comfort dinners. When it comes to chicken curry, I usually stick to my traditional favorite. But, as you know, I always love to try out new recipes. So, last week I made this special chicken curry which is actually a classic recipe from the northern region of Kerala.

The best part of this Malabar chicken curry is its rich, luscious sauce or gravy. The creamy sauce alongside the subtle spices, and of course the tender chicken. It’s very similar to a basic chicken curry.

As I said, the most exciting part of this chicken curry is its sauce. I mean, who doesn’t like the combination of coconut and spices? To make this delicious sauce, you’ll need fresh grated coconut. The keyword here is ‘fresh’. If fresh coconut is not available, frozen ones will also do the job. But don’t use dried grated coconut. For maximum flavor, fresh is always the best.

Fry coconut with all the spices until it’s golden. But don’t forget to stir continuously to prevent burning, okay? Grind this coconut to a smooth paste. Again, remember the word ‘smooth’. That’s the secret to the richness of the sauce. Now don’t you love the spicy, toasted flavor of coconut?

The second and final part of this Malabar chicken curry is cooking chicken pieces in the coconut sauce. I always prefer chicken with bone for curries as they are more flavorful. In my opinion, chicken with bone tastes much better compared to the boneless version. But, on the other hand, if you like boneless chicken, go for it.

And add plenty of curry leaves for the authentic taste. Now if you want to take a break from the regular chicken curry you make, try this out. I must admit, the combination of chicken and toasted coconut is just amazing. So flavorful, yet easy to make!

malabar chicken curry recipe

 

MORE MALABAR RECIPES

malabar chicken curry

 

Yield: 4

Malabar Chicken Curry | Video

malabar chicken curry

Chicken cooked in coconut sauce is a must-try chicken curry recipe and is perfect with naan or rice.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

Coconut Paste:

  • 1 tbsp oil (coconut oil preferred)
  • 2 small onions, chopped
  • 3 cloves
  • 1 cinnamon stick
  • 1 tsp fennel seeds
  • 4 cardamom pods
  • ½ cup grated coconut
  • Water

Malabar chicken curry:

  • 2 tbsp oil (coconut oil preferred)
  • ½ tsp mustard seeds
  • 3 medium onions, chopped
  • 1 sprig of curry leaves
  • 2 green chilies
  • 1 tbsp minced garlic (garlic paste)
  • 1 tbsp minced ginger (ginger paste)
  • ½ tsp ground turmeric (turmeric powder)
  • 2 tbsp ground coriander (coriander powder)
  • 2 tsp red chili powder
  • 1 tsp garam masala
  • 2 tomatoes, chopped
  • 1 kg chicken, cut into medium-sized pieces
  • ¼ tsp ground black pepper (black pepper powder)
  • Water
  • Salt to taste
  • Curry leaves, to garnish

Instructions

    Coconut Paste:

    1. Heat oil in a frying pan over medium-high heat. Add onions, and sauté until golden. Add cloves, cinnamon, fennel seeds and cardamom. Stir fry for a minute. Add coconut. Saute, stirring, for 4-5 minutes or until golden. Leave it to cool.
    2. Place the cooled mixture in a food processor. Add a little water, and grind to a smooth paste. Set aside.

    Malabar Chicken Curry:

    1. Heat oil in a large pan over medium-high heat. Splutter mustard seeds. Add onions, curry leaves and green chilies. Saute, stirring occasionally, for 2-3 minutes or until the onions are golden brown. Add ginger and garlic. Saute again until aromatic.
    2. Stir in turmeric, coriander, garam masala and red chili powder. Saute for a minute. Add tomatoes, and stir-fry for 2-3 minutes or until they are mushy. Stir in the ground paste. Stir-fry for few seconds.
    3. Add in the chicken. Stir to coat the chicken pieces really well in the spices. Season with salt and black pepper. Add ¼ cup water. Cook, covered, for 10-12 minutes. Remove from heat. Garnish with curry leaves.

    Nutrition Information

    Yield

    4

    Serving Size

    1
    Amount Per Serving Calories 684Total Fat 48gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 31gCholesterol 235mgSodium 411mgCarbohydrates 26gFiber 6gSugar 12gProtein 64g
    © Nish Kitchen
    Cuisine: Indian, Kerala / Category: Side Dishes
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    Want to try a North Indian chicken curry? Click here for the ever popular Tandoori Chicken Curry recipe.

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    Comments

    3. rasakama says

      OMG ! This looks amazing ! This creamy sauce looks so rich in spices and the color of it is super tempting. Looove this chicken curry. I have all the ingredients at home and I can’t wait to try this recipe. Thank you so much for sharing.

      Reply

    7. Craig Anthony Stewart says

      I actually made this dish for the first time over the weekend and like all the other recipes I have tried on this site, it was a complete success. My wife adored the coconut element and with the leftover sauce once we had fished off all the chicken, we had a lovely egg curry the next day.

      Strongly recommended. By only tweak was that i used chicken in the bone pieces and so cooked them for longer.

      Rose, could i use this space to ask if you have a Dhanzak recipe up your sleeve? Here in England Dhanzak is a popular sweet and sour lentil based curry (with lamb, chicken, prawn etc.) that every Indian restaurant does to varying degrees of quality but at its best is excellent. Hope you can help.

      Craig

      Reply

    8. Tonya says

      Do you put the cinnamon stick in the food processor? Do you have suggestions on ground seasoning (cinnamon, cardamom pods, curry leaves, etc.) alternatives? I am struggling to find these and also trying to save money and work with spices I have (already ground)

      Reply

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