black cumin seed oil cooking

MALABAR COCONUT CHICKEN CURRY

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.

DAIRY FREE BUTTER CHICKEN

This Dairy-Free Butter Chicken is rich, creamy, and extra saucy – a must-try! Coconut milk takes the place of heavy cream and yogurt, making it an allergy-friendly option that’s just as delicious and satisfying as the traditional version. Perfect for Paleo and Whole30 diets!

INGREDIENTS

For the Chicken Marinade:

  • 1/2 cup (114g) full-fat coconut milk, coconut cream, or coconut yogurt (see notes)
  • 1 tablespoon (15 ml) fresh lemon juice
  • 1 tablespoon minced ginger
  • 1 1/2 tablespoons minced garlic
  • 2 teaspoons garam masala
  • 1/2 teaspoon black pepper
  • 1 teaspoon turmeric
  • 1/2 teaspoon salt
  • 2 pounds (907g) boneless, skinless chicken breasts and/or thighs, cut into bite-sized pieces

For the Sauce:

  • 4 tablespoons (60ml) coconut oil, divided
  • 1 onion, finely diced
  • 5 garlic cloves, minced
  • 4 teaspoons freshly grated ginger
  • 1 chili, stemmed, seeded, and minced (see notes for type)
  • 1 tablespoon garam masala
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1 1/2 cups (360ml) water
  • 1/2 cup (64g) tomato paste
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon dried fenugreek or kasoori methi (see notes)
  • 1 cup (228g) full-fat coconut milk or coconut cream (from a can)

INSTRUCTIONS

Marinade:

  • In a large mixing bowl, combine the coconut milk, lemon juice, ginger, garlic, and spices. Mix well until everything is evenly incorporated.
  • Add the chicken pieces and toss until fully coated in the marinade. Let it sit for at least 30 minutes, or up to 24 hours for more flavor.

Butter Chicken:

  • Heat 2 tablespoons of coconut oil in a large pot or skillet over medium-high heat. Once the oil is hot (it should sizzle when a drop of water is added), add the chicken in 2-3 batches to avoid overcrowding. Cook for about 3 minutes on each side until browned, then remove from the pan and set aside. The chicken will finish cooking later in the sauce.
  • Add the remaining coconut oil to the same pot, followed by the diced onion. Cook for 5-7 minutes over medium heat until the onions are translucent.
  • Add the garlic, ginger, and chili pepper, cooking for another minute until fragrant.
  • Lower the heat to medium-low and add the tomato paste, garam masala, coriander, cumin, and black pepper. Stir constantly for 2-3 seconds, adding a splash of water if the pan looks too dry.
  • Stir in the water, sugar, and salt, then let the sauce simmer for 15 minutes or until it thickens and deepens in color to a reddish-brown.
  • Remove from the heat. Using a blender or food processor, carefully blend the sauce in batches until smooth. Alternatively, use an immersion blender to blend the sauce in the pot until smooth.
  • Return the smooth sauce to the pot, then stir in the coconut milk/cream. Add the browned chicken pieces and simmer for another 10 minutes on medium-low heat.
  • If using, stir in the dried fenugreek or kasoori methi.
  • Serve the butter chicken with fresh cilantro and a side of rice or cauliflower rice. Enjoy!

Storage:
Store leftovers in an airtight container in the fridge for up to 5 days.