Chicken Curry Malabar Recipe
Ingredients
| Chicken 1 (about 1.5 kg.) | ||
| Coriander seeds | 10 Gram | |
| Red chillies 3 to 4 | ||
| Onions | 225 Gram | |
| Coconut | 1 | |
| Potatoes | 500 Gram | |
| Peppercorns | 6 To taste | |
| Turmeric | 1/4 Teaspoon | |
| Cinnamon 3 to 5 gm. | ||
| Cloves 3 to 5 gm. | ||
| Cardamoms 3 to 5 gm. | ||
| Fennel 3 to 5 gm. | ||
| Coconut oil | 15 Milliliter | |
| Small onion | 5 Gram | |
| Mustard seeds a pinch | ||
| Salt | To Taste | |
| Ginger | 5 Gram | |
| Tempering | ||
| Fat 15 ml. Red onion 5 gm. | ||
Directions
1. Clean and joint chicken.
2. Roast coriander, red chillies, peppercorns, turmeric, cinnamon, cloves and cardamoms.
3. Powder fine and grind to a smooth paste with fennel.
4. Peel and slice onions. Peel and quarter potatoes. Peel and slice ginger.
5. Grate coconut and make three extractions.
6. Heat up oil. Fry small onion sliced and mustard seeds.
7. When seeds splutter add ground paste, chicken pieces, sliced onions and curry leaves.
8. Saute for 3 to 5 minutes. Add salt, cover and cook on slow fire till chicken is nearly done.
9. Add third extraction of coconut milk, potatoes and ginger.
10. When potatoes are cooked add second extraction. Cook till gravy is fairly thick.
11. Add first extraction of coconut milk, bring to boil and remove.
12. Heat fat for tempering. Add sliced onion (small) and slightly crushed cinnamon and cloves; when onions brown pour over curry. Mix well.
2. Roast coriander, red chillies, peppercorns, turmeric, cinnamon, cloves and cardamoms.
3. Powder fine and grind to a smooth paste with fennel.
4. Peel and slice onions. Peel and quarter potatoes. Peel and slice ginger.
5. Grate coconut and make three extractions.
6. Heat up oil. Fry small onion sliced and mustard seeds.
7. When seeds splutter add ground paste, chicken pieces, sliced onions and curry leaves.
8. Saute for 3 to 5 minutes. Add salt, cover and cook on slow fire till chicken is nearly done.
9. Add third extraction of coconut milk, potatoes and ginger.
10. When potatoes are cooked add second extraction. Cook till gravy is fairly thick.
11. Add first extraction of coconut milk, bring to boil and remove.
12. Heat fat for tempering. Add sliced onion (small) and slightly crushed cinnamon and cloves; when onions brown pour over curry. Mix well.
Chef
