Malabar Chicken Curry

 

Ingredients

  • Chicken – 1 kg (cleaned and cut into middle distance pieces)
  • Cashews – 5-7 (soaked in water)
  • Thick  (First) coconut divert – 1/2 cup
  • Thin (Second) coconut divert – 1.5 cup
  • Salt – to taste
  • Coconut oil – 2 tbsp

To grill and grind

  • Coconut oil – 2 tbsp
  • Onion – 3 middle (roughly chopped)
  • Ginger – 2″ square (roughly chopped)
  • Garlic – 1 tuber (roughly chopped)
  • Tomato – 2 tiny (roughly chopped)
  • Turmeric powder – 1/4 tsp
  • Chili powder – 2 tsp
  • Coriander powder – 2 tsp
  • Garam masala – 1/2 tsp
  • Fennel seeds – 1 tsp
  • Pepper powder – 1/2 tsp

To Temper

  • Coconut oil – 1 tbsp
  • Mustard seeds – ½ tsp
  • Pearl (Sambhar) onions – 5 or 1/4 large onion (sliced)
  • Dry Red chilies – 3
  • Curry leaves – 1 sprig

Method

  1. Heat oil in a complicated bottomed pan. Add a fennel seeds, garlic and ginger.
  2. Fry for half a notation and afterwards supplement a onions. Saute compartment it turns golden brown.
  3. Add a tomato pieces, turmeric powder, red cold powder, coriander powder and peppers powder.
  4. Cook for few mins and switch off.
  5. After it cools a bit grub it to a well-spoken pulp with tiny water. Keep it ready.
  6. In a same pan, supplement some oil. Add a duck pieces and saute for 3-4 minutes.
  7. Add a belligerent masala, compulsory salt and a skinny coconut milk.
  8. Cover and prepare for 10-12 mins or compartment a duck is totally cooked.
  9. In a meantime, grub a dripping cashews along with a thick coconut milk.
  10. Add this well-spoken pulp to a gravy. Reduce a feverishness and let it cook for another 5-7 minutes. By now a gravy will get thicken and creamier. Switch off,
  11. Transfer a curry to a portion dish.
  12. Heat oil in a tiny vessel for tempering. Pop a mustard seeds.
  13. Add a sliced onions and grill compartment it turns golden brown.
  14. Add a dry red chilies and curry leaves and switch off.
  15. Add this savoury oil on tip of a curry. Keep lonesome with a lid until we are prepared to serve.

Serving Suggestion

  • This curry tastes good with idli, aapam, idiyappam, chapatti, pathiri and of march with malabar parotta.


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