Spicy Malabar Chicken Curry
10:55:00 PM
| Ingredients | Quantity (For 6 - 8) |
| Chicken | 1 (about 1.5 kg) |
| Coriander seeds | 10 gm |
| Red chillies | 3 to 4 |
| Onions | 225 gm |
| Coconut | 1 |
| Potatoes | 500 gm |
| Curry leaves | 2 springs |
| Peppercorns | 6 |
| Turmeric | 1/4 tsp |
| Cinnamon | 3 to 5 gm |
| Cloves | 3 to 5 gm |
| Cardamoms | 3 to 5 gm |
| Fennel | 3 to 5 gm |
| Oil (coconut) | 15 ml |
| Small onions | 5 gm |
| Mustard seeds | a pinch |
| Salt | to taste |
| Ginger | 5 gm |
| Tempering | |
| Fat | 15 ml |
| Red onion | 5 gm |
| Cinnamon | a small piece |
| Cloves (optional) | 6 |
Methods to Prepare:
- Clean and joint chicken.
- Roast coriander, red chillies, peppercorns, turmeric, cinnamon, cloves and cardamoms.
- Powder fine and ground into a fine paste with fennel.
- Peel and slice onions. Peel and quarter potatoes. Peel and slice ginger.
- Grate coconut and make three extractions.
- Heat up oil. Fry small onion sliced and mustard seeds.
- When seeds splutter add ground paste, chicken piece sliced onions and curry leaves.
- Saute 3 - 5 minutes. Add salt, cover and cook on slow fire till chicken is nearly done.
- Add third extraction of coconut milk, potatoes and ginger.
- When potatoes are cooked add second extraction. Cook till gravy is fairly thick.
- Add first extraction of coconut milk, bring to boil and remove.
- Heat fat for tempering. Add sliced small onion and slightly crushed cinnamon and cloves. When onions brown, pour over curry mix well.
0 Comments