Name: Malabar Chicken gravy
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 1 tsp Mustard seeds; 1 tsp Coriander seeds; 4-5 Dried Red chillies; 1-2 Inch Cinnamon stick; 5-6 Cloves; 2-3 Cardamon; 1/4 tsp Pepper corns; 1 big Bay leaf; 1 tsp Cumin seeds; 1/2 tsp Fennel seeds; 2 medium Tomatoes (for blanching); 3-4 Dried Red chillies; 7-8 Curry leaves; 1 medium Onion (finely chopped); 1 tbsp Ginger garlic paste; 500 gms Chicken; half Coconut (grated); Salt (as per taste); water

Malabar Chicken Gravy – Delicious Chicken cooked with homemade garam masala and blended with coconut to give a fine memory of Malabar region.

What does this go well with

We prefer Malabar Chicken gravy with Rice. You could try chapathi as well.

Variations

You can try Coconut milk instead of raw coconut. Also, you can fry the coconut (till you get an aromatic fragrance of coconut) and blend with masala. Coconut varieties is what this delicacy is about.

If you are looking for more on Kerala Cuisine, please check our Kerala Recipes

Nutrition Facts

Home cooked food is filled with Nutrition. If you are keen on knowing the nutrition that goes in your body with every food you consume, we have picked some facts for you. Source is Google.

Coconut helps immune system health. It is nutritious, rich in fiber and packed with vitamins and minerals. It improves good cholesterol in body. Chicken is healthy and nutritious if consumed in right quantities. It is high on proteins and has antioxidants which helps the immune system.

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Malabar Chicken gravy

Chicken which is cut in cubes is prepared with home made Chicken masala and coconut paste.

Prep Time20 mins

Cook Time25 mins

Total Time45 mins

Course: Main Course

Cuisine: Kerala

Servings: 6

Author: Pearl Jude F

Ingredients

For chicken masala

1 tsp Mustard seeds
1 tsp Coriander seeds
4-5 Dried Red chillies
1-2 Inch Cinnamon stick
5-6 Cloves
2-3 Cardamon
1/4 tsp Pepper corns
1 big Bay leaf
1 tsp Cumin seeds
1/2 tsp Fennel seeds

For Chicken Gravy

2 medium Tomatoes for blanching
3-4 Dried Red chillies
7-8 Curry leaves
1 medium Onion finely chopped
1 tbsp Ginger garlic paste
500 gms Chicken
half Coconut grated
Salt as per taste
water

Instructions

Dry roast all the masala ingredients untill mustard seeds in it start to splutter
Grind them in a mixer to make dry powdered masala. I choose to keep it coarse, you can make it fine powder
Blanch the Tomatoes, peel the skin and Make a Puree of it.
Grate the coconut and grind it to make a smooth paste.
Heat oil in a pan, add Curry leaves and Red chillies.
Add finely chopped onion and fry till translucent.
Add ginger garlic paste and fry for few mins till the raw aroma disappears
Add tomato puree and turmeric powder. Stir well.
Add coarsely ground masala powder and stir well.
Cook the masala till oil starts leaving the sides.
Add the chicken and mix it well.
Add little water based on your desired gravy thickness and add salt and cook it with closed lid for sometime..
Add ground coconut to the chicken mixture
Close the lid and cook till chicken is ready.
Malabar chicken is ready. Serve hot

Notes

For blanching Tomatoes - Heat water in a vessel and boil it. Switch off the flame and put Tomatoes in it, and let it rest till a crack appears on the outer skin of Tomato.