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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

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

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

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

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

  5. 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.

  6. 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.

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