
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.
Ingredients
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.