Chicken Curry Malabar Recipe

Summary

Cooking Time25 MinDifficulty LevelBit Difficult
Health IndexHealthy++Servings8
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Chicken1 1⁄2 Kilogram (1 In Number)
 Coriander seeds10 Gram
 Red chilies4
 Onions225 Gram
 Coconut1
 Potatoes500 Gram
 Peppercorns6
 Turmeric1⁄4 Teaspoon
 Cinnamon5 Gram
 Cloves5 Gram
 Cardamoms5 Gram
 Fennel5 Gram
 Coconut oil15 Milliliter
 Small onion5 Gram
 Mustard seeds1 Pinch
 Salt To Taste
 Ginger5 Gram
For tempering
 Red onion5 Gram
 Fat15 Milliliter

Nutrition Facts

Serving size

Calories 631 Calories from Fat 364

% Daily Value*

Total Fat 42 g64.1%

Saturated Fat 22.9 g114.5%

Trans Fat 0 g

Cholesterol 127.2 mg42.4%

Sodium 187.6 mg7.8%

Total Carbohydrates 25 g8.2%

Dietary Fiber 7.8 g31.1%

Sugars 5.1 g

Protein 42 g83.5%

Vitamin A 4.8% Vitamin C 39.9%

Calcium 6.9% Iron 21.3%

*Based on a 2000 Calorie diet

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.
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