Malabar style Chicken curry
Here, we are going to prepare the chicken curry in the northern malabar style. This curry does not have coconut or coconut milk added. So, you can store this freezer and use as required.
- Broiler Chicken (chopped and washed) : 1 Kg
- Red chili powder : 1 tea spoon
- Coriander powder : 2 teas spoons
- Garam Masala powder : 1/2 teaspoon
- Turmeric powder : 1/2 teaspoon
- Pepper powder : 1/2 teaspoon (not necessary to add this.but if you wanna taste the curry a bit more hot, add this)
- Mustard : 1 teaspoon
- Fenugreek : 1/2 teaspoon
- Ginger : a small piece
- Green Chilli (cut it vertically ) : 5 numbers
- Curry Leaf : very little
- Shallots (peel the skin) : 100 grams
- Tomato (cut in to small pieces) : 1 or 2 numbers
- Onion (slice it thin) : 150 grams
- Garlic : 50 grams
- Coconut oil or palm oil : as required..better to use it very less
- Salt : for taste
- Heat a frying pan and pour half a cup of oil, which you wish to cook. After the oil starts heating, put mustard and fenugreek and wait till it get burst.
- Now, add the curry leaves, sliced onion and shallot. Shuffle it for few minutes and wait till the onion turns slight brown color. Add salt as required or in accordance to the the quantity of the mixture. Crush the garlic and ginger and add this to the frying onion.
- Now, it’s the turn of the spices. Add coriander, pepper, turmeric, chilli and garam masala powders accordingly and continue mixing it until the mixture joins very well in full flame.
- Now, add the cleaned chicken pieces in to the pan and add few cups of pure water in to it. Close the lid and allow it to boil for few minutes.
- After boiling it for around 10 to 15 minutes, reduce the flame and open the lid, stir every inch of the mixture so that the meat will not stick to the bottom. Burn in that flame for another 4 or five minutes and turn off the stove, add some coriander leaves on the top. Keep it closed for 4 to 5 minutes and yea it’s ready to serve.
Note: Reduce the amount of salt. If the salt is low after cooking, just add as required. Also, pour very less amount of oil as the fat from the flesh will ooze out after cooking. Another option is to add the Fenugeek powder instead of seeds. So if you are adding the powder, then add them in the step 3.
Hope, this will be the simplest method for preparing the chicken curry. This will be an ideal combination for parattas, chapathis, bread and of course rice. Try preparing it and am sure that you will love it. I am doubtful regarding the Garma Masala and let me tell you to prepare it at home.
- cardamom seeds(elakka/elaki/elaichi) : 25 gms
- cinnamon (karuvapatta/dalchini) : 50 gms
- cloves (gramboo/long) : 50 gms
- when powdered nutmeg (jadikya/jaifal) : 5 gms approx (use one nutmeg as a whole)
- fennel (perinjeeragam/saunf) : 100 gms
- star anise (chakra phool) : 20 gms (optional, not that important)
- mace (may flower/javitri) : 5 gms (optional, not that important)
- Dry roast the spices one by one or together in a heavy skillet, preferably cast iron. The flame should be set medium, so you can control the heat to the contents. Keep stirring, be watchful and don’t over burn the spices.
- Now, grind all the roasted spices together into fine powder.
- Store the powdered masala in an air tight container and beware that this masala can produce intense smell to the dish you prepare and one should use it wisely. For a curry given above, it only requires 1 or 2 teas spoons of garam masala.