Malabar Chicken gravy
Chicken which is cut in cubes is prepared with home made Chicken masala and coconut paste.
Servings: 6
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.