Malabar Chicken Curry with Coconut Milk, also known as Kerala Style Coconut Chicken Curry, is a beloved traditional dish. It pairs perfectly with Idiyappam, appam, porotta, naan bread, or rice.
INGREDIENTS
For Marinating the Chicken:
- 1 kg Chicken (Bone-in or Boneless, about 2.2 lbs)
- 1 tsp Salt (or to taste)
- ½ tsp Black Pepper Powder
- 1 tsp Turmeric Powder
- 1½ tsp Red Chili Powder (or smoked paprika as a substitute)
- ½ tsp Madras Curry Powder (or Garam Masala as an alternative)
For the Curry:
- 2-3 tbsp Coconut Oil (or any vegetable oil)
- 2-3 Small Dried Red Chilies (or slit green chilies as a replacement)
- 1 tsp Mustard Seeds
- 1 tsp Black Peppercorns
- 1 sprig Curry Leaves
- 2 Cinnamon Sticks (broken)
- 1 inch Ginger (finely chopped)
- 2 Cups Grated Coconut
- 1 medium Onion (finely chopped)
- 2-3 cloves Garlic (minced)
- ½ Cup Tomato Puree (from 1-2 medium tomatoes)
- ½ tsp Red Chili Powder (or smoked paprika as a replacement)
- ¼ tsp Turmeric Powder
- ½ tsp Cumin Powder
- ½ tsp Coriander Powder
- ½ tsp Black Pepper Powder
- 2 tsp Madras Curry Powder
- 1 Cup Coconut Milk
- 1 sprig Curry Leaves (for garnish)
For Tempering (“Tadka”):
- 2 tbsp Coconut Oil
- 2-3 Small Dried Red Chilies
- 1 tsp Mustard Seeds
- ¼ Cup Grated Coconut
INSTRUCTIONS
- Marinate the Chicken: Wash the chicken and pat it dry with a towel. In a bowl, mix the marination spices (salt, pepper, turmeric, red chili powder, and Madras curry powder) and coat the chicken pieces thoroughly. Cover and let it sit at room temperature for about 2 hours.
- Prepare the Curry: Heat coconut oil in a large non-stick pot over medium-low heat. Add dried red chilies, mustard seeds, black peppercorns, curry leaves, broken cinnamon sticks, and chopped ginger. Sauté for about 30 seconds, ensuring the mustard seeds splatter.
- Add grated coconut and stir until it turns light brown and releases a fragrant aroma.
- Add onions and garlic, cooking until the onions become soft and translucent. Then, mix in tomato puree and cook until the raw flavor of the tomatoes disappears.
- Add the spices: red chili powder, coriander powder, cumin powder, black pepper powder, turmeric powder, and Madras curry powder. Cook the mixture on low heat for about 5 minutes until the spices are well-blended and aromatic.
- Add the marinated chicken to the pot. Toss well to coat the chicken with the spices and cook on medium-low heat for 5 minutes, stirring continuously to avoid sticking.
- Pour in the coconut milk and stir until combined. Add a sprig of curry leaves and cover the pot. Let it simmer on low heat for 15 minutes.
- Prepare the Tempering (“Tadka”): In a separate pan, heat coconut oil. Once hot, add curry leaves, dried red chilies, mustard seeds, and grated coconut. Toss lightly until the coconut turns golden brown and nutty. Remove from heat.
- Pour the prepared “Tadka” over the chicken curry and serve immediately with rice or your preferred accompaniment.
NOTES
- You can make your own Madras Curry Powder by following the recipe provided in the notes.
- For a smoother texture, you can puree the onion, garlic, tomatoes, and spices before adding them to the curry.
- To store leftovers, allow the curry to cool completely before transferring it to an airtight container. It can be refrigerated for up to 2 days.
