Malabar Chicken Curry
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Serves: 4
INGREDIENTS
Coconut Paste:
1 tbsp oil (coconut oil preferred)
2 small onions, chopped
3 cloves
1 cinnamon stick
1 tsp fennel seeds
4 cardamom pods
½ cup grated coconut
Water
Malabar chicken curry:
2 tbsp oil (coconut oil preferred)
½ tsp mustard seeds
3 medium onions, chopped
1 sprig of curry leaves
2 green chiles
1 tbsp minced garlic (garlic paste)
1 tbsp minced ginger (ginger paste)
½ tsp ground turmeric (turmeric powder)
2 tbsp ground coriander (coriander powder)
2 tsp red chili powder
1 tsp garam masala
1 kg chicken, cut into medium-sized pieces
¼ tsp ground black pepper (black pepper powder)
Water
Salt to taste
Curry leaves, to garnish
INSTRUCTIONS
Coconut Paste:
Heat oil in a frying pan over medium-high heat. Add onions, and sauté until golden. Add cloves, cinnamon, fennel seeds and cardamom. Stir fry for a minute. Add coconut. Saute, stirring, for 4-5 minutes or until golden. Leave it to cool.
Place the cooled mixture in a food processor. Add a little water, and grind to a smooth paste. Set aside.
Malabar Chicken Curry:
Heat oil in a large pan over medium-high heat. Splutter mustard seeds. Add onions, curry leaves and green chilies. Saute, stirring occasionally, for 2-3 minutes or until the onions are golden brown. Add ginger and garlic. Saute again until aromatic.
Stir in turmeric, coriander, garam masala and red chili powder. Saute for a minute. Add tomatoes, and stir-fry for 2-3 minutes or until they are mushy. Stir in the ground paste. Stir-fry for few seconds.
Add in the chicken. Stir to coat the chicken pieces really well in the spices. Season with salt and black pepper. Add ¼ cup water. Cook, covered, for 10-12 minutes. Remove from heat. Garnish with curry leaves.
From nishkitchen.com