Chicken Malabar
Chicken Malabar is a luscious South Indian chicken curry that beautifully combines the richness of coconut milk with the boldness of aromatic spices. Infused with fragrant curry leaves, green chilies, and a medley of classic Indian spices like turmeric, coriander, and garam masala, this dish boasts an irresistible balance of creamy and tangy flavors, thanks to the addition of tamarind pulp. Prepared using tender bone-in chicken pieces, the curry is slow-cooked to perfection, allowing the flavors to meld seamlessly. Finished with a garnish of fresh coriander and best served with steamed rice or flaky parathas, this recipe is a true celebration of Kerala's coastal cuisine. Perfect for a hearty family meal, Chicken Malabar is a must-try for anyone seeking an authentic taste of South India!
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Recipe Information
Ingredients
- 500 grams Chicken (bone-in, curry cut)
- 3 tablespoons Coconut oil
- 2 medium Onion (finely chopped)
- 2 medium Tomato (finely chopped)
- 2 Green chilies (slit lengthwise)
- 1.5 tablespoons Ginger-garlic paste
- 10 leaves Curry leaves
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Red chili powder
- 2 teaspoons Coriander powder
- 0.5 teaspoons Garam masala powder
- 0.5 teaspoons Black pepper powder
- 200 ml Thick coconut milk
- 200 ml Water
- 1 tablespoon Tamarind pulp
- 1 teaspoon Salt
- 2 tablespoons Fresh coriander leaves (chopped)
Instructions
Heat the coconut oil in a deep pan over medium heat.
Add the curry leaves and green chilies. Sauté for 30 seconds until fragrant.
Add the finely chopped onions and cook until they are golden brown, about 8 minutes.
Stir in the ginger-garlic paste and sauté for 2 minutes until the raw aroma disappears.
Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes turn soft and the oil starts to separate, about 5-7 minutes.
Add the chicken pieces. Mix well to coat the chicken with the masala.
Pour in the water and simmer for 20 minutes, stirring occasionally, until the chicken is fully cooked.
Reduce the heat and stir in the thick coconut milk, garam masala, black pepper powder, and tamarind pulp. Cook for another 5 minutes without bringing it to a boil.
Garnish with fresh coriander leaves and serve hot with steamed rice or parathas.
Nutrition Facts
Calories |
2193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.5 g | 215% | |
| Saturated Fat | 100.3 g | 501% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 2808 mg | 122% | |
| Total Carbohydrate | 74.3 g | 27% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 35.5 g | ||
| Protein | 103.5 g | 207% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 294 mg | 23% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 3077 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
