Malabar Chicken Curry

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Prep Ingredients and Tools

   First, get all your tools ready: a large heavy-bottomed pot, cutting board, knife, measuring spoons, and cups. Wash the chicken and pat it dry with a paper towel. Chop the large onion finely into tiny pieces, about the size of a small pea. Mince the ginger and garlic very finely. Chop the tomato into small, even pieces.

2. 02

   Sauté Aromatics

   Place your large heavy-bottomed pot on the stove over medium flame. Add 2 tablespoons of coconut oil. Once the oil is hot (it will shimmer slightly), add 0.5 teaspoon of fennel seeds. Let them sizzle for 10 seconds until they turn light brown and smell fragrant. Immediately add the finely chopped onion and 15-20 curry leaves.

3. 03

   Brown the Onions

   Continue to cook the onion and curry leaves on medium flame, stirring often with your stirring spoon. Cook for about 8-10 minutes, or until the onions turn a deep golden brown color. This step is important for flavor, so don't rush it. The onions should be soft and sweet-smelling.

4. 04

   Add Ginger-Garlic and Spices

   To the browned onions, add the minced ginger and minced garlic. Stir well and cook for 1 minute on medium-low flame until the raw smell of ginger and garlic disappears. Now, add 0.5 teaspoon turmeric powder, 1 teaspoon red chili powder, and 2 teaspoons coriander powder. Stir the spices quickly for 30 seconds until they are fragrant, being careful not to burn them.

5. 05

   Cook the Tomatoes

   Add the finely chopped tomato to the pot. Stir everything together. Cook on medium flame for about 5-7 minutes, pressing down on the tomatoes with your spoon occasionally. The tomatoes should soften and break down, releasing their juices, and the oil should start to separate from the mixture.

6. 06

   Brown the Chicken

   Add the chicken pieces to the pot. Sprinkle 1.5 teaspoons of salt over the chicken. Stir well to coat all the chicken pieces with the spice mixture. Cook on medium-high flame for about 5-7 minutes, stirring occasionally, until the chicken pieces change color from pink to white on the outside.

7. 07

   Simmer with Thin Coconut Milk

   Pour in 1.5 cups of thin coconut milk. Stir gently to combine everything. Bring the curry to a gentle boil, then reduce the flame to low. Cover the pot with a lid and let it simmer for 20 minutes. The chicken will cook through and become tender during this time.

8. 08

   Finish with Thick Coconut Milk

   After 20 minutes, remove the lid. The curry should have thickened slightly. Pour in 0.5 cup of thick coconut milk and add 0.5 teaspoon of garam masala. Stir gently to mix. Do not boil the curry after adding thick coconut milk, as it can curdle.

9. 09

   Final Touches

   Let the curry heat through for just 2-3 minutes on low flame, without boiling. Taste a small bit of the gravy carefully to check for salt; add a tiny pinch more if needed. Your Malabar Chicken Curry is now ready to be served hot with rice or bread.