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Malabar Chicken Curry

Malabar Chicken Curry

South IndianSouth IndianIntermediateIntermediateMain CourseMain Course
Malabar chicken curry in a bowl
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Tiamongla Kasar
Written by
Tiamongla Kasar
Contributer Intern

Spicy
Malabar Chicken Curry
Recipe – A Comforting Coastal Classic

78 mins
Cooking Time
Intermediate
Difficulty
20
Ingredients
Non Veg
Diet
Spicy Malabar Chicken Curry Recipe comes from the beautiful Malabar Coast of Kerala, a region known for its rich food traditions and bold use of spices. This dish is deeply rooted in the coastal culinary traditions of Kerala, where coconut, curry leaves, and freshly ground spices play a big role in everyday cooking. The curry is known for its comforting texture, mild heat, and a deep aroma that fills the kitchen as it slowly cooks. The base of this curry is made by sautéing onions, spices, and tomatoes, followed by slow-cooking chicken in a fresh coconut paste. This method ensures that the chicken absorbs all those rich flavours while remaining tender and juicy. The finishing touch is a tempering of mustard seeds, coconut, and shallots, which not only adds a lovely crunch but also enhances the overall flavour profile. This chicken curry tastes best when served steaming hot and fresh, but it can also be stored in the refrigerator for up to two days. In fact, the flavours deepen over time, making it even more delicious the next day. You can reheat the curry before serving and enjoy it alongside rice, appam, or soft Kerala parotta.

Ingredients

UNITSIngredients
4 tablespoonsCoconut oil
1 cupOnions (chopped)
15-20Curry leaves
3-4Green chillies (slit)
1 tablespoonGinger-garlic paste
2 tablespoonsCoriander powder
½ teaspoonTurmeric powder
2 teaspoons Kashmiri red chilli powder
1 teaspoonBlack pepper powder
1 cupTomatoes (chopped)
1 kgChicken (bone-in, cut pieces)
1 teaspoonSalt (adjust to taste)
1 cupFresh coconut paste
½ cupWater
For Coconut Paste:
¾ cupFresh coconut (chopped)
½ cupWater
For Tempering:
2 tablespoonsCoconut Oil
1 teaspoonMustard seeds
¼ cupFresh coconut (chopped)
¼ cupShallots (sliced)

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Follow
Directions

Description - Step 1

Prepare Coconut Paste

Add freshly chopped coconut and ½ cup of water to a blender. Blend until smooth and keep it aside for later use.

Description - Step 2

Heat Oil & Cook Onions

Heat the coconut oil in a pan over medium heat. Add chopped onions and cook until they turn light golden brown. Stir often to avoid burning and ensure even cooking.

Description - Step 3

Add Aromatics

Add curry leaves, green chillies, and ginger-garlic paste. Cook until the mixture becomes fragrant and the raw smell fades away.

Description - Step 4

Add Spices

Add coriander powder, turmeric powder, red chilli powder, and black pepper powder. Stir quickly to release the aroma without burning the spices.

Description - Step 5

Cook Tomatoes

Add chopped tomatoes and cook until they soften. Mash them gently using the back of a spoon to form a thick base.

Description - Step 6

Add Chicken

Add chicken pieces and salt. Cook on high heat, stirring often for a few minutes so the chicken gets well coated with the masala.

Description - Step 7

Add Coconut Paste & Simmer

Add the prepared coconut paste along with ½ cup of water. Mix well, cover, and cook on low heat until the chicken becomes tender. Stir occasionally.

Description - Step 8

Temper & Finish

In a small pan, heat coconut oil. Add mustard seeds and let them crackle. Add chopped coconut and shallots. Fry until they turn lightly golden, and then pour this over the curry. Mix gently and serve hot.

Step 1
Prepare Coconut Paste
5 Minutes
Step 2
Heat Oil & Cook Onions
10 Minutes
Step 3
Add Aromatics
3 Minutes
Step 4
Add Spices
1 Minute
Step 5
Cook Tomatoes
4 Minutes
Step 6
Add Chicken
5 Minutes
Step 7
Add Coconut Paste & Simmer
40–45 Minutes
Step 8
Temper & Finish
5 Minutes

Plate it up!

Plating Instructions

plating-instructions-image
Serve the curry in a shallow bowl, allowing the rich gravy and chicken pieces to spread out evenly.

Pairing Instructions

pairing-instructions-image
Enjoy this flavourful curry alongside steamed rice, appam, or flaky Kerala parotta for a comforting meal.

Garnishing Instructions

garnishing-instructions-image
Garnish the curry by topping it with fresh curry leaves to give it a traditional touch.

FAQs

Malabar curries are moderately spicy, not too hot. The spice comes from chilli powder and black pepper, while coconut helps balance the heat and adds mild, pleasant warmth rather than a sharp heat.

Malabari curry has a rich and comforting flavour. It tastes slightly creamy from coconut, with warm spices and a mild heat. The curry leaves and coconut oil give it a fresh and aromatic touch, making it very flavourful without being too strong.

Yes, boneless chicken works well and cooks faster. However, bone-in chicken gives a deeper flavour and keeps the curry richer and more traditional.

You can store the curry in the refrigerator for up to 2 days. The flavours often taste even better the next day after resting and soaking well.

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