Malabar Chicken Curry
Dive into the rich, tropical flavors of Malabar Chicken Curry, a Kerala-inspired dish that’s a true celebration of South Indian cuisine. This curry features tender chicken simmered in a luscious coconut milk base, infused with aromatic whole spices, curry leaves, and the warmth of fennel and garam masala. The bold yet balanced spice mix, paired with the sweetness of coconut milk, creates a creamy, flavorful gravy that’s irresistible. Sautéed onions, tomatoes, and a blend of fresh ginger and garlic paste add depth and authenticity, while a final garnish of fresh coriander leaves enhances its vibrant presentation. Perfectly paired with steamed rice, fluffy appam, or flaky parotta, this Malabar Chicken Curry is a must-try for anyone craving an exotic, comforting meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 kg Chicken (bone-in or boneless, cut into medium-sized pieces)
- 3 tablespoons Coconut oil
- 2 large Onions (thinly sliced)
- 2 medium Tomatoes (chopped)
- 1 teaspoon Garlic paste
- 1 teaspoon Ginger paste
- 3 medium Green chilies (slit lengthwise)
- 8 leaves Curry leaves
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Kashmiri red chili powder
- 2 teaspoons Coriander powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Fennel powder
- 1 cup Thick coconut milk
- 1.5 cups Thin coconut milk
- 1 to taste Salt
- 2 tablespoons Fresh coriander leaves (chopped for garnish)
- 1 each Whole spices (cinnamon stick, cloves, cardamom pods)
Instructions
Heat the coconut oil in a large pan or wok over medium heat.
Add the whole spices (cinnamon stick, cloves, cardamom) and sauté until aromatic, about 30 seconds.
Add the sliced onions and sauté until they turn golden brown, stirring occasionally.
Stir in the ginger paste, garlic paste, green chilies, and curry leaves, and sauté for 1-2 minutes until the raw smell disappears.
Add the chopped tomatoes and cook until they soften and become a thick paste.
Mix in the turmeric powder, red chili powder, coriander powder, garam masala, and fennel powder. Cook for 1 minute to toast the spices.
Add the chicken pieces and coat them well with the spice mixture. Cook for 5-7 minutes until the chicken starts to brown slightly.
Pour in the thin coconut milk, stirring well. Cover and simmer on low to medium heat for about 20-25 minutes, or until the chicken is tender.
Once the chicken is fully cooked, add the thick coconut milk. Simmer for another 5 minutes without bringing it to a boil.
Adjust salt to taste and remove from heat.
Garnish with chopped fresh coriander leaves and serve hot with steamed rice, appam, or parotta.
Nutrition Facts
Calories |
3409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.4 g | 330% | |
| Saturated Fat | 130.9 g | 654% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 850 mg | 283% | |
| Sodium | 3468 mg | 151% | |
| Total Carbohydrate | 74.0 g | 27% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 31.3 g | ||
| Protein | 214.8 g | 430% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 400 mg | 31% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 4122 mg | 88% | |
*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.
