Malabar Chicken Curry with Steamed Basmati Rice

Instructions

1. 1

   Roast and Grind the Masala

   • In a small, dry pan over low-medium heat, add coriander seeds, fennel seeds, black peppercorns, cinnamon stick, cloves, and green cardamom.
   • Dry roast for 2-3 minutes, stirring constantly, until the spices are highly fragrant. Be careful not to burn them.
   • Remove from heat and let the spices cool completely. Transfer to a spice grinder.
   • Add turmeric powder and Kashmiri red chili powder to the grinder. Grind to a fine powder.
   • Add 3 tablespoons of water and grind again to form a smooth, thick paste. Set aside.
2. 2

   Prepare the Curry Base (Tadka)

   • Heat coconut oil in a heavy-bottomed pan or kadai over medium heat.
   • Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
   • Add the sprig of curry leaves and sauté for another 30 seconds until they turn crisp and fragrant.
   • Add the thinly sliced onions and sauté, stirring occasionally, for 8-10 minutes until they are soft and golden brown.
   • Add the ginger-garlic paste and slit green chilies. Sauté for 1-2 minutes until the raw aroma disappears.
3. 3

   Cook the Chicken with Masala

   • Add the chopped tomato and cook for 4-5 minutes, mashing it with your spoon, until it becomes soft and pulpy.
   • Add the prepared masala paste and salt. Sauté for 3-4 minutes, stirring continuously, until the masala is well-cooked and you see oil separating at the edges.
   • Add the chicken pieces and mix thoroughly to coat them evenly with the masala.
   • Sauté for 5-6 minutes, turning the pieces, until the chicken is sealed and no longer pink on the outside.
4. 4

   Simmer the Curry

   • Pour in the thin coconut milk and stir well, scraping any bits stuck to the bottom of the pan.
   • Bring the mixture to a gentle boil, then immediately reduce the heat to low.
   • Cover the pan with a lid and let the curry simmer for 15-20 minutes, or until the chicken is cooked through and tender, and the gravy has thickened slightly.
5. 5

   Finish and Garnish

   • Once the chicken is fully cooked, reduce the heat to the absolute lowest setting.
   • Stir in the thick coconut milk and the garam masala.
   • Gently heat for just 2-3 minutes, stirring slowly. Do not let the curry boil, as the thick coconut milk can curdle.
   • Turn off the heat. Garnish with freshly chopped coriander leaves.
   • Let the curry rest, covered, for at least 10-15 minutes before serving to allow the flavors to meld together.