Malabar Chicken Curry | Restaurant Style

Malabar Chicken curry.A famous Dish from South India. As per my knowledge Malabar coast is a beautiful place for holidays. As it is a district of Kerala I believe on these words that It is really a Lovely Place in India. In future I want to go there definitely to cherish its scenic beauty..Though I have a very little knowledge about Malabar foods.so it will be better If you suggest somethings about Malabar foods...

As I live in chennai I tried few Malabar dishes in some restaurant. I  like Malabar Chicken Biriyani...a preparation of pure ghee with samba rice and  little spicy at all (I feel). A digestive preparation. And about Malabar Chicken Curry its really a spicy and rich chicken curry I made ever. I found this recipe from a TV show. And I must say about the truth that the recipe also belongs to one of the special south indian restaurant in Kolkata. The name of the Restaurant is Tamarind(opposite to Deshapriyo Park). A chef from Tamarind restaurant shared the recipe of Malabar Chicken Curry.I tried exactly how he explained, and trust it was just superb. My family just enjoyed it heavenly. Only thing I changed I prepared with bone chicken pcs. But actually the preparation will be in boneless chicken. So friends if you try this chicken curry try boneless chicken to get the authenticity. Now check out the recipe...

Malabar Chicken Curry | Restaurant style

Recipe by Nabanita Das

Prep time: 15 mins
Cook time: 20 mins

Ingredients

• 1/2 Cup Grated Coconut
• 1 Cup Coconut Milk (Thik milk)
• 1 Medium Tomato chopped
• 6-8 Baby Onion
• 2 tsp Curry Leaf
• 2 tsp Fennel Powder
• 1 tsp Fennel
• 2 tsp Garam Masala
• 2 tbsp Coriander Powder(roasted)
• 4:3:2" ratio Whole Garam Masala (cloves,green cardamoms,cinnamon)
• 4 tbsp Cashew
• 2 Bay Leaf
• 1 tsp Turmeric Powder
• 2 tsp Kashmiri Red Chili Powder
• 3 tsp Garlic chopped
• 1 tsp Ginger Chopped
• 1 tsp Green chili chopped
• 1 medium Onion Chopped
• 4 tbsp White Oil/Mustard oil
• 300 gm Chicken Pcs (Medium size)
• 4 tbsp Brown Onion
• Salt to taste

Cooking Directions

1. Heat oil in a pan.
2. Add cashew , 2 tsp chopped garlic, Fennel seeds, chopped ginger, baby onion, chopped tomato, grated coconut,turmeric powder,kashmiri red chili powder, roasted coriander powder gradually. saute until coconut turns into brown color.
3. When done add 1/2 cup warm water and mix well.
4. Grind it into mixer.keep aside.
5. Now Heat oil in to a pan.
6. Add whole garam masala,bay leaf, rest of the garlic,green chili,curry leaf, chopped onion and chicken pieces.
7. Now fry for a while. when done,
8. Add grounded spices and salt to taste and coconut milk too.
9. Cover with a lid.simmer the gas stove.
10. When done and chicken become tenders and gravy looks little thicken.
11. Sprinkle Fennel powder and Garma masala powder.
12. Serve with brown onion.

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