Malabar Chicken Curry
- luvlittlehearts
- May 25, 2016
- 2 min read
Ingredients
For marination:
Chicken - 2 lb Turmeric powder- 1/3 tsp Salt - a pinch Pepper powder- 1/3 tsp lemon juice-1/2 lemon For the gravy: Thinly sliced onion- 3 medium Tomato-2 Ginger garlic paste-2 tbs Turmeric powder- a pinch Chilly powder- 1 1/2- 2 tsp (adjust according to taste) Coriander powder- 1 1/2 tsp Thick coconut milk- 1 cup Thin coconut milk-2 cup Cashew nuts- 8-10 Whole garam masala- cinnamon stick one inch peice-3 Cardomon-2, clove-5,star aniseed-1 Curry leaves - a few
Method: Clean chicken,wash and drain and marinate with ingredients listed under "for marination" for about 10 minutes. Soak cashew nuts in warm water for some time and make a fine paste. Heat a little oil in a pan and add onions and salt and saute and fry till crispy. Add tomatoes and saute till the tomatoes are soft and cooked. Allow this to cool and make a coarse paste of this mixture. Heat one tsp of oil and add the whole spices and saute till there is a nice aroma. Add curry leaves and after a minute ginger garlic paste and saute till raw flavor disappears. Now add the ground onion paste and simmer till it is reduced and oil separates. Add turmeric powder,chilly powder and coriander powder and cook for one minute.Add chicken and mix well. Continue mixing and frying the chicken for about five minute till the chicken turns pale. Add the thin coconut milk cover the lid and cook till the chicken is almost cooked. Add cashew nut paste and simmer for another two to three minutes, Finally add thick coconut milk and simmer for a minute and switch off the flame. Enjoy with ghee rice, pathiri or chapati.
Happy Cooking!
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