Malabar Chicken Curry

  • Time
    30 mins
  • Servings
  • Nutrition

The southwestern coast of India is referred to as the Malabar coast. Though it mostly runs through the state of Kerala, part of it also reach up to Karnataka. The coast is rich with coconut groves, exotic seafood and of course spices like the famous Malabar peppercorns. In this rich curry, whole spices are first bloomed in oil to better infuse the chicken and coconut milk. The spicy curry is paired with a sweet and tangy pineapple yogurt to help ease your spice buds.

Kitchen Tools

  • Large Pot
  • Small Pot
  • Small Pan
  • Salt
  • Oil



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In a large pot over medium-high heat add 1 tablespoon oil (preferably coconut). Stir in half of the mustard seeds and half of the fenugreek seeds. Toast until mustard seeds become gray and pop.

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Stir in all of the onions, the ginger garlic paste and half of the curry leaves. Cook for 5 minutes or until onions begin to brown.

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Add the tomatoes, 1 teaspoon of salt, the coriander, turmeric and garam masala. Stir in the chili powder to your spice preference. Cook for 3-4 minutes or until tomatoes break down to form a sauce.

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Add the chicken in and coat with the masala. Cook for 5 minutes until chicken looks opaque.

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Reduce heat to low and add in coconut milk. Allow to simmer for 20-25 minutes. Meanwhile cook the rice according to instructions. Curry is done when the chicken is cooked and fork tender. Add more salt to taste and garnish with cilantro leaves.

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In a small pan over medium-high heat add 1 teaspoon of oil and the remaining mustard seeds and fenugreek seeds. After the mustard seeds begin to pop add the remaining curry leaves. Be careful of the sputter. Stir in the pineapple and remove from heat. Stir the yogurt in gently and add salt to taste. Serve the pineapple pachadi with the malabar chicken curry and rice.

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