Hi! This is Smita Deo, and welcome to 'Get Curried.'
If you are looking out for a simple, creamy recipe with chicken
I have something perfect for you which is the 'Malabar Chicken Curry.'
First, we need to roast a tablespoon of Coriander seeds.
So, I'm going to be roasting them on a very low flame, till they release an aroma.
The colour of the Coriander has turned slightly brown.
Let's add a few spices and some red chillies.
So, here I'm adding about 10 Red Chillies.
1 inch of Cinnamon, 4 Green Cardamoms, 5 cloves and a teaspoon of Fennel seeds.
I'm going to roast this till the chillies get a little crisp
and the colour changes to a little darker red.
I'm getting a lovely aroma of the spices, and the chillies have also turned crisp
and I've got a lovely deep red.
Let's switch off the flame and grind this to a nice paste.
Let's add a little Water to this.
Our paste is ready.
Here I have...
Half a kg of chicken which I'm going to marinate with this paste.
I'm going to keep this aside for at least half an hour.
And while this is getting marinated, I'm going to make my coconut paste.
Let's heat a tablespoon of Coconut oil.
The oil is hot, let's add a teaspoon of Cumin seeds.
Once the cumin seeds has spluttered
I'm going to roast one cup of Fresh Coconut that I've grated
to a lovely brown colour.
The coconut has browned beautifully.
I'm going to shut the flame and add a teaspoon of Red Chilli powder
and half a teaspoon of Turmeric powder.
Mix this.
While we are waiting for the coconut to just cool down, let's prepare the gravy.
For that, I'm going to heat 2 tbsp. of Coconut oil.
The oil is hot, I'm going to add 1 inch of Crushed Ginger
and 5 cloves of Garlic that I've crushed.
and just sauté this for a minute or two.
Here, I have one large Onion that I have finely chopped, we are going to add this
and sauté this till it is nice and translucent.
The onions have turned soft and pink.
Time to add one large Tomato - finely chopped.
And now, we are going to cook this till the tomatoes are soft and mushy.
The tomatoes are slightly done.
Let's add half a cup of Water to this.
and cover this, and cook for at least 3-4 minutes.
This coconut mixture has also cooled down.
Let's remove this, and grind it to a fine paste.
The coconut paste is ready as well.
The tomatoes have cooked as well.
Let's add a sprig of Curry leaves to this.
About 3 Green Chillies that I have finely chopped.
and we are going to fry this for a minute.
Time to bring back the chicken in the frame
and just add it to the onion tomato gravy.
Now, on a high flame, I'm going to seer this chicken for 2-3 minutes.
The colour of the chicken is changed.
Time to add a teaspoon of Garam masala powder
the coconut paste,
mix it well.
Add half a litre of Water to this.
We'll add some Salt.
Give it a good stir.
and cover this, and cook till the chicken is done.
So, while the chicken is getting cooked, we are going to prepare
a lovely, crispy, tempering for this.
I'm going to heat, 2 tbsp. of Coconut Oil.
Here, I have 5 Pearl Onions which I have sliced.
We are going to fry this till they are nice, golden and crisp.
The onions have got fried nice and crisp. I'm going to shut the flame.
And a few Curry leaves.
And now, we will wait for the chicken to get done.
Let's check if the chicken is cooked?
The meat is off the bone
Let's add a cup of Coconut Milk to this.
This will give a lovely, creamy texture to your Cury.
I'm going to switch off the flame.
And garnish it with this tempering that we did with the onions.
Let's remove this in a serving bowl.
I'm going to garnish this with some Fried Onions.
Some finely chopped Fresh Coriander
and a curry leaf.
And our 'Malabar Chicken Curry' is ready to be served.
You can serve it with paratha or rice or any bread of your choice.
You saw what a quick and easy recipe this is.
Do try this, let me know, and keep watching 'Get Curried.'