Malabar Chicken Curry

Name: Malabar Chicken Curry
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: kerala
Ingredients: 500 g chicken (bone-in, cut into medium pieces); 2 tbsp coconut oil; 2 pcs onion (large, thinly sliced); 3 pcs green chili (slit lengthwise); 1 inch ginger (crushed or finely chopped); 6 pcs garlic (cloves, finely chopped); 2 pcs tomato (medium, chopped); 1 pinch turmeric powder; 1 tsp red chili powder; 2 tsp coriander powder; 1 pinch garam masala; 1 pinch black pepper; 0.5 tsp salt; 0.5 cup water; 1 cup coconut milk (thick, from grated fresh coconut); 2 pcs curry leaves (sprigs, about 20 leaves); 0.5 tsp mustard seeds; 2 pcs dried red chili; 4 pcs shallot (sliced); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.6/5(187)

TASTE SCORE

9/10

A fragrant chicken curry from Kerala's Malabar coast, simmered in a creamy coconut milk base with a gentle warmth from whole spices. Curry leaves and coconut oil give it that unmistakable South Indian character, making it perfect for mopping up with appam or steamed rice.

PREP

20m

COOK

40m

SERVES

1 KATORI

454 cal

SERVINGS

METHOD · 7 STEPS

prep · ~15 min
Marinate the chicken pieces.
In a large bowl, combine the chicken pieces with turmeric powder, red chili powder, and a pinch of salt. Mix well to coat all pieces evenly. Set aside for 15 minutes while you prepare the other ingredients.
saute · ~15 min
Sauté the aromatics in coconut oil.
1.Heat 2 tbsp coconut oil in a heavy-bottomed pan over medium heat.
2.Add sliced onions and a pinch of salt. Sauté until deep golden brown, about 8-10 minutes.
3.Add green chilies, ginger, and garlic. Sauté for 1 minute until fragrant.
4.Add chopped tomatoes and cook until they soften and oil starts to separate, about 4-5 minutes.
TIPPatience with the onions is key — deep browning builds the curry's rich base.
saute · ~1 min
Bloom the spice powders.
1.Lower the heat to avoid burning.
2.Add coriander powder, a pinch of garam masala, and black pepper.
3.Stir continuously for 30-40 seconds until the spices release their aroma.
TIPKeep the heat low — ground spices burn fast and turn bitter.
simmer · ~25 min
Cook the chicken.
1.Add the marinated chicken pieces to the pan.
2.Stir well to coat the chicken with the masala for 2-3 minutes.
3.Pour in 0.5 cup water and add 2 sprigs of curry leaves.
4.Bring to a gentle boil, then lower the heat. Cover and simmer for 20-25 minutes until chicken is tender.
5.Stir occasionally to prevent sticking.
simmer · ~5 min
Finish with coconut milk.
1.Once the chicken is cooked, pour in the thick coconut milk.
2.Stir gently and let it simmer on low heat for 5 minutes.
3.Taste and adjust salt if needed.
TIPNever let the curry boil after adding coconut milk — it will split.
temper · ~4 min
Make the final tempering.
1.In a small pan, heat 1 tsp coconut oil until shimmering.
2.Add mustard seeds and let them splutter completely.
3.Add dried red chilies, sliced shallots, and 1 sprig of curry leaves.
4.Fry until shallots turn golden, about 2 minutes.
5.Pour the tempering over the curry. Cover immediately for 2 minutes to trap the aroma.
garnish
Garnish with coriander leaves and serve hot.
Sprinkle chopped coriander leaves on top. Serve hot with appam, parotta, or steamed rice.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Deeply caramelize the onions until dark brown for a richer, sweeter curry base.
2
Use bone-in chicken for more flavour; simmer until the meat easily pulls away from the bone.
3
Always add coconut milk off the boil and keep the heat low to prevent curdling.
4
For authentic taste, use freshly extracted thick coconut milk instead of canned.
5
Let the curry rest for 10 minutes after tempering to allow the flavours to meld.
6
Leftover curry tastes even better the next day; store in the fridge for up to 3 days.

RECIPE VARIATIONS

Adapt it for your goals.

vegetarian

Vegetarian

Replace chicken with 500g firm paneer (cubed) or mixed vegetables like potatoes, carrots, and green beans. Reduce cooking time to 15 minutes after adding the vegetables or paneer. Perfect for a meat-free weeknight dinner.

low fat

Low-fat

Use chicken breast (no skin) and replace half the thick coconut milk with light coconut milk or low-fat yogurt. Reduce coconut oil to 1 tbsp for sautéing. A lighter version that still retains the aromatic spice profile.

seafood

Seafood

Substitute chicken with 500g fresh firm fish (like kingfish or tilapia) or large shrimp. Add the seafood after the masala is cooked and simmer only 5-7 minutes until just cooked through. Delicious with steamed rice.

HEALTH BENEFITS