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A creamy and aromatic chicken curry from the Malabar coast of Kerala. Tender chicken is simmered in a fragrant coconut milk gravy, spiced with a freshly ground masala. Perfect with rice, appam, or parotta.
For 4 servings
Roast and Grind the Masala
Prepare the Curry Base (Tadka)
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A creamy and aromatic chicken curry from the Malabar coast of Kerala. Tender chicken is simmered in a fragrant coconut milk gravy, spiced with a freshly ground masala. Perfect with rice, appam, or parotta.
This kerala recipe takes 55 minutes to prepare and yields 4 servings. At 476.99 calories per serving with 32.74g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Chicken with Masala
Simmer the Curry
Finish and Garnish
Replace chicken with 400g of paneer, firm tofu, or a mix of vegetables like potatoes, carrots, and green beans. Add the paneer or tofu in the last 5 minutes of simmering to prevent it from becoming tough.
Increase the amount of black peppercorns to 1.5 tsp and add 1-2 dried red chilies along with the whole spices while roasting for the masala.
For an even richer gravy, add 1 tablespoon of cashew paste along with the thick coconut milk at the end. To make cashew paste, soak 10-12 cashews in warm water for 20 minutes and grind to a smooth paste.
Spices like turmeric (containing curcumin), ginger, and black pepper have potent anti-inflammatory properties that can help combat chronic inflammation in the body.
Chicken is an excellent source of high-quality lean protein, which is essential for muscle repair, growth, and maintaining overall body function.
Coconut milk contains medium-chain triglycerides (MCTs), a type of fat that is more easily digested and converted into energy by the body compared to other fats.
It is moderately healthy. The dish is rich in protein from chicken and contains beneficial spices like turmeric and ginger. However, coconut milk is high in saturated fat, so it should be consumed in moderation as part of a balanced diet.
A typical serving of Malabar Chicken Curry (around 320g) contains approximately 450-550 calories. The exact number can vary based on the fat content of the chicken and the richness of the coconut milk used.
Yes, you can use boneless chicken breast or thigh, cut into cubes. If using boneless chicken, reduce the simmering time in Step 4 by about 5-7 minutes, as it cooks much faster than bone-in chicken.
Thick coconut milk (first extract) is the initial, creamy liquid squeezed from grated coconut. Thin coconut milk (second extract) is made by adding warm water to the already-squeezed pulp and squeezing it again. The thick milk adds richness at the end, while the thin milk forms the cooking base.
It pairs beautifully with traditional Kerala breads like Appam (rice hoppers) and Parotta (layered flatbread). It also goes very well with steamed rice, Ghee Rice, or Neer Dosa.