• Preeth C.Vijay

Malabar Chicken Curry

This is a well flavored chicken curry recipe with spicy masala. The chicken is well marinated before the cooking process, that gives us a fully tender and juicy chicken. Nei choru or ghee rice would be the best combo for this malabar chicken curry, pathiri or aapam would also be a great accompaniment.

This is a no coconut recipe and i advise you to cook the gravy in coconut oil, as that ensures the best taste possible.


Chicken 1/2 kg

Onion 2 thinly sliced

Shallots 10 to 12 chopped

Tomato 1 medium sized finely chopped

Ginger and garlic paste 1 teaspoon

Turmeric powder 1/2 teaspoon

Kashmiri red chilli powder 2 teaspoon

Red chilli powder 1 teaspoon

Coriander powder 1 tablespoon

Pepper powder 1/2 teaspoon

Fennel powder 1 teaspoon

Cumin powder 1/2 teaspoon

Garam masala 1 teaspoon

Salt as needed

Coconut oil 4 tablespoon

For marination

Pepper powder 1/2 teaspoon

Lemon juice 1 teaspoon

Ginger garlic paste 1 teaspoon

Salt 1/2 teaspoon

How to start?

Marinate the chicken pieces with ingredients given under " Marination". Set aside for 30 minutes.

In a kadai, heat coconut oil, add onions and shallots, let the onions get translucent, now add ginger garlic paste. Fry for 2 minutes. Add all the dry masala powders now except garam masala. Simmer the flame and fry for a minute. Do not burn the masala.

Now add the tomatoes and smash it well. Once the tomato gets mushy add the marinated chicken, fry for 2 minutes, until the masala get coated well with the chicken. Close it with a lid for 5 minutes and cook on a medium flame without adding water. Now add 1 cup of water, give it a good mix and close it with a lid again. Simmer the flame for 15 minutes, let the chicken get cooked well. Add garam masala, give it a good mix and switch off the flame once the desired consistency is reached.

Check for salt and add coriander leaves.

Serve hot with Ghee rice or Pathiri.

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