Malabar Chicken Curry
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
- In a small, dry pan over low-medium heat, add coriander seeds, fennel seeds, black peppercorns, cinnamon stick, cloves, and green cardamom.
- Dry roast for 2-3 minutes, stirring constantly, until the spices are highly fragrant. Be careful not to burn them.
- Remove from heat and let the spices cool completely. Transfer to a spice grinder.
- Add turmeric powder and Kashmiri red chili powder to the grinder. Grind to a fine powder.
- Add 3 tablespoons of water and grind again to form a smooth, thick paste. Set aside.
Prepare the Curry Base (Tadka)
- Heat coconut oil in a heavy-bottomed pan or kadai over medium heat.
- Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
- Add the sprig of curry leaves and sauté for another 30 seconds until they turn crisp and fragrant.
- Add the thinly sliced onions and sauté, stirring occasionally, for 8-10 minutes until they are soft and golden brown.
- Add the ginger-garlic paste and slit green chilies. Sauté for 1-2 minutes until the raw aroma disappears.
Cook the Chicken with Masala
- Add the chopped tomato and cook for 4-5 minutes, mashing it with your spoon, until it becomes soft and pulpy.
- Add the prepared masala paste and salt. Sauté for 3-4 minutes, stirring continuously, until the masala is well-cooked and you see oil separating at the edges.
- Add the chicken pieces and mix thoroughly to coat them evenly with the masala.
- Sauté for 5-6 minutes, turning the pieces, until the chicken is sealed and no longer pink on the outside.
Simmer the Curry
- Pour in the thin coconut milk and stir well, scraping any bits stuck to the bottom of the pan.
- Bring the mixture to a gentle boil, then immediately reduce the heat to low.
- Cover the pan with a lid and let the curry simmer for 15-20 minutes, or until the chicken is cooked through and tender, and the gravy has thickened slightly.
Finish and Garnish
- Once the chicken is fully cooked, reduce the heat to the absolute lowest setting.
- Stir in the thick coconut milk and the garam masala.
- Gently heat for just 2-3 minutes, stirring slowly. Do not let the curry boil, as the thick coconut milk can curdle.
- Turn off the heat. Garnish with freshly chopped coriander leaves.
- Let the curry rest, covered, for at least 10-15 minutes before serving to allow the flavors to meld together.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use fresh coconut milk and virgin coconut oil.
- 2Using bone-in chicken pieces adds more depth and flavor to the gravy compared to boneless chicken.
- 3Roasting the whole spices until fragrant is a crucial step that builds the aromatic base of the curry; do not skip it.
- 4Never boil the curry after adding the thick coconut milk, as it can split and ruin the texture. Just heat it gently.
- 5This curry tastes even better the next day as the flavors have more time to develop and mature.
Adapt it for your goals.
Vegetarian
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.
SpicierSpicier
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.
CreamierCreamier
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.
Why this is on our healthy list.
Anti-Inflammatory Power
Spices like turmeric (containing curcumin), ginger, and black pepper have potent anti-inflammatory properties that can help combat chronic inflammation in the body.
Rich in Protein
Chicken is an excellent source of high-quality lean protein, which is essential for muscle repair, growth, and maintaining overall body function.
Source of Healthy Fats
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.
Frequently asked questions
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.