Creamy Chicken Malabar Curry Recipe

Indian cuisine · 325 calories

Creamy Chicken Malabar Curry recipe

About this recipe

Creamy Chicken Malabar Curry is a luscious South Indian-inspired dish, blending tender chicken pieces with a rich coconut-based gravy infused with aromatic spices like cinnamon, cardamom, and cloves. This medium-spiced curry is balanced with the sweetness of coconut milk and the tang of tomatoes, making it a comforting and flavorful meal. Perfect for a hearty breakfast, it pairs wonderfully with steamed rice, appams, or parathas, making it a favorite for family gatherings.

Ingredients

  • 500 g Chicken Whole
  • 500 g Onion
  • 500 g Tomato - Hybrid
  • 200Ml Kara Coconut Milk Classic (200ml)
  • - Coconut Oil
  • 200G Adrak Lasun Paste (200g)
  • 100 g Curry Leaves
  • 20 g Cardamom Green
  • 50 g Cloves
  • 100 g Salt
  • 50 g Black Pepper Powder
  • medium Chilli Green Long
  • - Coriander Powder
  • 100 g Dalchini (Cassia )
  • 50g Everest Garam Masala
  • 100 g Red Chili Powder
  • 20 g Turmeric Powder

Instructions

  1. 1. Heat coconut oil in a deep pan over medium heat. Add the cinnamon stick, cardamom pods, cloves, and curry leaves; sauté until aromatic.
  2. 2. Add the chopped onion and sauté until golden brown. Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
  3. 3. Add the turmeric powder, red chili powder, coriander powder, and black pepper powder. Mix well and cook for 1 minute to release the aroma of the spices.
  4. 4. Add the chopped tomatoes and cook until they soften and the oil begins to separate from the mixture.
  5. 5. Add the chicken pieces and salt. Stir well to coat the chicken with the spice mixture. Cover and cook for 10 minutes, stirring occasionally.
  6. 6. Pour in the coconut milk and add the slit green chilies. Mix well, reduce the heat to low, and let the curry simmer for 15-20 minutes until the chicken is tender and the flavors are well combined.
  7. 7. Sprinkle garam masala over the curry, give it a final stir, and cook for an additional 2-3 minutes.
  8. 8. Remove from heat and let the curry rest for a few minutes. Garnish with fresh curry leaves if desired. Serve hot with steamed rice, appams, or parathas.