Malabar chicken curry is a mouthwatering kerala style chicken curry which is simple, flavorful and delicious recipe prepared with spices and coconut milk.
Malabar chicken curry is a popular dish from Malabar region of Kerala. It is an authentic dish of Kerala prepared with aromatic spices, coconut milk and coconut oil.
Malabar cuisine has a distinct taste and flavor as they use plenty of fresh spices, coconut milk, ghee and dry fruits. This makes Malabar foods rich and flavorful.
Malabar chicken curry is very simple to prepare as there is no grinding of masalas required. Only thing is you have to extract coconut milk. The curry is rich in flavors and aroma and can be served with chapathi, dosa, pathiri, Ney Choru, paratha, or plain rice.
For more Chicken Curry Recipes check: Kerala style chicken curry, varatharacha Kozhi curry, chicken shakuti, chettinad chicken masala, butter chicken.
½ kg Chicken
1 cup thin coconut milk
1 cup thick coconut milk
1 tbsp red chilli powder
½ tbsp coriander/dhaniya powder
¼ tsp turmeric powder
½ tsp garam masala powder
1 tsp mustard seeds
2-3 springs curry leaves
2 onions, sliced
1 tbsp ginger-garlic paste
Coriander leaves, for garnishing
- Wash chicken several times adding pinch turmeric and salt. Drain water completely.
- In a bowl, add cleaned chicken pieces, salt, turmeric, red chilli powder, coriander powder and garam masala powder. Mix well and keep aside for 30-40 minutes.
- Heat a heavy bottomed vessel and add 2-3 tbsp coconut oil.
- Add mustard seeds and allow it to splutter. Add curry leaves and sliced onions. Fry on a medium flame till onions turn brown.
- Now add shallots and fry again for 2 minutes on a medium flame. Add ginger garlic paste and fry till its raw smell goes.
- Add marinated chicken and mix well. Cover the vessel with a lid and cook on a low flame for 5-8 minutes. Do not add water.
- Add thin coconut milk and mix very well. Add salt to taste and cook again till chicken is done. Cook chicken on a medium flame.
- Once chicken is cooked well, add thick coconut milk. Let the thick coconut milk mix well with the chicken and masala. Do not boil. Let the flame be on low-medium.
- When the curry is about to boil, switch off the flame and garnish chicken curry with chopped coriander leaves.
- Serve hot Malabar chicken curry with rice/pathiri/ney choru.
- Coconut oil gives the curry an authentic kerala flavor. You can replace it with any other cooking oil too.
- Adjust spices as per your taste. Malabar chicken curry is mildly spicy.
- Do not boil the curry after adding thick coconut milk.
- Instead of adding coconut milk, you can also add grinded coconut paste.
- Cook the chicken in low/medium flame only.
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