Malabar Chicken Curry

Name: Malabar Chicken Curry
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4-6 serving(s)
Ingredients: 2 lbs chicken breasts, cut into bite-size pieces; 1/2 cup vegetable oil; 1 tablespoon vegetable oil; 1 1/2 teaspoons mustard seeds; 1/2 teaspoon fenugreek seeds; 12 -15 curry leaves, finely chopped; 2 dried cayenne, chiles; 4 cups chopped red onions (2 large onions); 2 1/2 tablespoons grated ginger; 1 teaspoon chili powder; 1 1/2 tablespoons ground coriander; 1 teaspoon turmeric; 1/2 cup chopped cilantro (leaves and or or stems); 3 cups chopped tomatoes; 2 tablespoons fresh lime juice; 1 teaspoon salt; 1 cup unsweetened coconut milk

Submitted by spicyperspective

"A vivacious south Indian favorite with tropical flair, that seamlessly marries robust earthy flavors, heat and acidity with the rich cooling effect of coconut. Trust me, this recipe is a keeper!"

Download

photo by spicyperspective

Ready In:: 1hr 15mins
Ingredients:: 17
Serves:: 4-6

ingredients

2 lbs chicken breasts, cut into bite-size pieces
¹⁄₂ cup vegetable oil
1 tablespoon vegetable oil
1 ¹⁄₂ teaspoons mustard seeds
¹⁄₂ teaspoon fenugreek seeds
12 -15 curry leaves, finely chopped
2 dried cayenne, chiles
4 cups chopped red onions (2 large onions)
2 ¹⁄₂ tablespoons grated ginger
1 teaspoon chili powder
1 ¹⁄₂ tablespoons ground coriander
1 teaspoon turmeric
¹⁄₂ cup chopped cilantro (leaves and or or stems)
3 cups chopped tomatoes
2 tablespoons fresh lime juice
1 teaspoon salt
1 cup unsweetened coconut milk

directions

Pour ½ cup oil in a large sauce pot over medium heat. When the oil is hot, add the mustard seeds, fenugreek seeds, curry leaves, and red chiles.
Sauté for 1-2 minutes, then add the ginger and onions. Reduce the heat to medium-low and allow the onions to brown until they are dark and soft enough the smash with a spatula—about 25-30 minutes.
Add the chili powder, coriander, turmeric, and cilantro—mix together.
Raise the heat back to medium and add the tomatoes, salt, and lime juice. Simmer, stirring occasionally, until the tomatoes have disintegrated and the oil separates out—15-20 minutes.
Add ½ cup of water and 1 cup coconut milk. Bring to a boil, then turn down the heat.
In a separate skillet, heat 1 Tb. of oil over high. Add the chicken to the skillet and brown on all sides, leaving the centers pink—2-4 minutes.
Add the chicken to the curry and simmer 5-7 minutes until the chicken has cooked through. Serve over basmati rice.
Cook's Notes: I went to a small foreign market to collect some of the unique ingredients for this recipe. There, I had no trouble finding everything on my list. Extra curry leaves can be wrapped and frozen for later use. This is a GREAT make-ahead! Letting the curry sit overnight enhances the flavors!

Questions & Replies

Got a question? Share it with the community!

Reviews

This is the same as the recipe from Chai Pani ( http://theaerogram.com/chai-pani-malabar-chicken-curry/ ) and I LOVE it. I use a little less oil and it's still very good.

riverain

RECIPE SUBMITTED BY

spicyperspective

212

I'm a cooking instructor and food writer sharing recipes, cooking tips and SPICY thoughts! <img title=Sommer @ A Spicy Perspective src=http://aspicyperspective.com/wp-content/uploads/2010/12/11-300x240.jpg alt=Sommer Collier width=300 height=240 /> Check out all my recipes at <a href=http://www.aspicyperspective.com>www.aspicyperspective.com!</a>

View Full Profile