Malabar Chicken Curry

1. Chicken – 1kg
2. Small onion- 200 gm, sliced
3. Dried red chili -100 gm
   Whole coriander – 100 gm
   Ginger – 100 gm, chopped
   Garlic – 50 gm, chopped
4. Coconut – 1, grated
5. Onion -1/2 kg, thinly sliced
   Green chili – 10, slit lengthwise
6. Tomato – 1/4 kg
7. Turmeric powder – 1/2-1 tsp
8. Small onion – 10, sliced
   Chili powder – 1/2 -1 tsp
9. Curry leaves
   Salt
   Coconut oil

Heat  oil in a pan and saute curry leaves & 200 gm small onion, sliced. After a few minutes add number 3 ingredients. When it is fried well, add grated coconut, mix well. Fry it till the coconut becomes golden brown. Let it cool for sometime. Add enough water to the cooled coconut mixture and grind to a smooth paste.

Heat oil in a pan and add thinly sliced onion and green chili. When onion is fried well add tomato. When tomato becomes soft add turmeric powder and salt &  stir for a few minutes. Add the ground paste to this and mix well. Add cleaned chicken pieces to this, combine well and add enough water for the chicken to cook. Cover and cook in low flame and stir in between and cook till the chicken is done.

Meanwhile heat oil in another pan and add small onion (10) thinly sliced and curry leaves. Add chili powder to this and fry well. Add this to the cooked chicken and mix well. Serve hot with ghee rice, plain rice or roti.

Notes: I used Kashmiri chili powder for this. It’s a spicy dish, so please adjust the spiciness as per your tolerance level.

Recipe source: Vanitha Pachakam Magazine