Malabari Chicken Curry
It is a non vegetarian side dish recipe and as the name suggest it is a malabarian recipe. Malabar island is in the coastal region of northern kerela and hence we find usage of coconut in their recipe. This is a typical curry recipe.
(For the malabari masala)
Refined oil 6 tablespoon
Cashew 1 and ½ tablespoon
Sauf (fennel seeds) ½ tablespoon
Chopped garlic 1/2 tablespoon
Chopped ginger 1/2 tablespoon
Small onions 4-5 onions (alternatively one can use 1 large onion)
Tomato 1/2 chopped
Grated coconut 4 tablespoons
Turmeric powder ½ tablespoon
Red chilli powder ½ tablespoon
Coriander powder ½ tablespoon
(For the chicken)
Boneless chicken 250 grams (9 ounce)
Chopped onion 2 tablespoon
Chopped green chillies 2
Curry leaves 5-6 leaves
Gotta garam masala ½ tablespoon
Chopped garlic ½ tablespoon
Coconut milk 1 cup
Roasted sauf powder ¼ tablespoon
Roasted garam masala powder ¼ tablespoon
Salt 1 tablespoon
Chopped tomato ½ tomato
Barista (fried onion rings) 1 tablespoon
Heat about 3 tablespoon of oil in a pan and add cashew nut, sauf, ½ tablespoon of chopped garlic and ginger, small onions and tomatoes and sauté for 1-2 mintues.
Then add grated coconut, turmeric powder, coriander powder, red chilli powder and sauté for another 1 mintue. Then add 4-5 tablespoon of water and grind the masala into a paste.
For the chicken first heat refined oil in a pan and then add gotta garam masala. Once the aroma starts coming add onions, green chilli, curry leaves and chopped garlic. Fry till the onions become golden brown.
Then add chicken, malabari masala paste and mix well. Sauté for 2 mintues.
Now add coconut milk and chopped tomatoes. Mix well and put the lid on.
Cook on low flame for about 10 mintues. Check if the chicken has become tender. Then add roasted garam masala and sauf powder. Finally garnish with barista and serve.