Malabar Chicken Curry with Coconut Milk

Malabar Chicken Curry with Coconut Milk

A Kerala-style chicken curry simmered in aromatic spices and rich coconut milk. This flavorful dish is mildly spiced and beautifully creamy — best enjoyed with rice or parotta.

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 4

Ingredients

  • Chicken (with bone) – 500 g
  • Coconut Oil – 2 tbsp
  • Onions – 2 medium, sliced
  • Tomatoes – 1 large, chopped
  • Green Chilies – 2, slit
  • Ginger-Garlic Paste – 1 tbsp
  • Turmeric Powder – ½ tsp
  • Red Chili Powder – 1 tsp
  • Coriander Powder – 1½ tsp
  • Garam Masala – ½ tsp
  • Coconut Milk – 1 cup (thick) + ½ cup (thin)
  • Curry Leaves – a few
  • Salt – to taste
  • Water – ½ cup (optional)

Instructions

  • In a pan, heat coconut oil. Add curry leaves and sliced onions. Sauté until golden brown.

  • Add ginger-garlic paste and green chilies. Sauté for 1 minute. Add turmeric, chili, and coriander powders. Cook for 30 seconds.

  • Add chopped tomatoes. Cook until soft and oil starts to separate.

  • Add chicken pieces. Mix well with the masala. Cook for 5 minutes on medium flame.

  • Pour in ½ cup thin coconut milk (or add ½ cup water if using only thick milk). Cover and simmer for 15–20 minutes or until chicken is cooked.

  • Lower the flame. Add 1 cup thick coconut milk and garam masala. Simmer gently for 5 more minutes. Do not boil after adding thick coconut milk.

  • Taste and adjust salt. Garnish with more curry leaves if desired.