Malabar Chicken Curry

Dive into the rich, tropical flavors of Malabar Chicken Curry, a Kerala-inspired dish that’s a true celebration of South Indian cuisine. This curry features tender chicken simmered in a luscious coconut milk base, infused with aromatic whole spices, curry leaves, and the warmth of fennel and garam masala. The bold yet balanced spice mix, paired with the sweetness of coconut milk, creates a creamy, flavorful gravy that’s irresistible. Sautéed onions, tomatoes, and a blend of fresh ginger and garlic paste add depth and authenticity, while a final garnish of fresh coriander leaves enhances its vibrant presentation. Perfectly paired with steamed rice, fluffy appam, or flaky parotta, this Malabar Chicken Curry is a must-try for anyone craving an exotic, comforting meal.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 kg Chicken (bone-in or boneless, cut into medium-sized pieces)
• 3 tablespoons Coconut oil
• 2 large Onions (thinly sliced)
• 2 medium Tomatoes (chopped)
• 1 teaspoon Garlic paste
• 1 teaspoon Ginger paste
• 3 medium Green chilies (slit lengthwise)
• 8 leaves Curry leaves
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Kashmiri red chili powder
• 2 teaspoons Coriander powder
• 0.5 teaspoon Garam masala
• 0.5 teaspoon Fennel powder
• 1 cup Thick coconut milk
• 1.5 cups Thin coconut milk
• 1 to taste Salt
• 2 tablespoons Fresh coriander leaves (chopped for garnish)
• 1 each Whole spices (cinnamon stick, cloves, cardamom pods)

Directions

Step 1

Heat the coconut oil in a large pan or wok over medium heat.

Step 2

Add the whole spices (cinnamon stick, cloves, cardamom) and sauté until aromatic, about 30 seconds.

Step 3

Add the sliced onions and sauté until they turn golden brown, stirring occasionally.

Step 4

Stir in the ginger paste, garlic paste, green chilies, and curry leaves, and sauté for 1-2 minutes until the raw smell disappears.

Step 5

Add the chopped tomatoes and cook until they soften and become a thick paste.

Step 6

Mix in the turmeric powder, red chili powder, coriander powder, garam masala, and fennel powder. Cook for 1 minute to toast the spices.

Step 7

Add the chicken pieces and coat them well with the spice mixture. Cook for 5-7 minutes until the chicken starts to brown slightly.

Step 8

Pour in the thin coconut milk, stirring well. Cover and simmer on low to medium heat for about 20-25 minutes, or until the chicken is tender.

Step 9

Once the chicken is fully cooked, add the thick coconut milk. Simmer for another 5 minutes without bringing it to a boil.

Step 10

Adjust salt to taste and remove from heat.

Step 11

Garnish with chopped fresh coriander leaves and serve hot with steamed rice, appam, or parotta.

Nutrition Facts

Serving size	2270.8 grams (2270.8g)

Amount per serving	% Daily Value*
Calories	3409

Total Fat 257.40g	330%
Saturated Fat 130.90g	655%
Polyunsaturated Fat 0.70g
Cholesterol 850mg	283%
Sodium 3468mg	151%
Total Carbohydrate 74.00g	27%
Dietary Fiber 20.50g	73%
Total Sugars 31.30g
Protein 214.80g	430%

Vitamin D 50IU	250%
Calcium 400mg	31%
Iron 23mg	129%
Potassium 4122mg	88%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.7%

Protein: 24.7%

Carbs: 8.5%