Are you ready to embark on a culinary journey to the south-western coast of India and indulge in the rich, aromatic flavors of Malabar Chicken prepared in the authentic Kerala style? If you have a penchant for delectable dishes that tantalize your taste buds, then get ready to be swept off your feet by this traditional recipe that promises to elevate your dining experience to new heights!
The Magical Ingredients
Before we delve into the cooking process, let's familiarize ourselves with the key ingredients that make Malabar Chicken a true gastronomic delight:
Tender chicken pieces marinated in a blend of spices that include turmeric, chili powder, and garam masala.
Fragrant curry leaves that infuse the dish with an irresistible aroma.
Creamy coconut milk that adds a velvety texture and a touch of sweetness to the curry.
A symphony of onions, tomatoes, ginger, and garlic that form the flavorful base of the dish.
Crafting the Perfect Malabar Chicken Curry
▼INGREDIENTS:
Chopped Ginger - 25 g
Garlic - 45 g
rice bran oil - 50 ml
Cinnamon - 5 small stick
Cloves - 7
chopped onions - 3
tomato chopped - 3
chicken 1 kg
turmeric some pinch
Homemade masala - 26g
Red chilli powder - 11g
Pepper - 10 g
Salt - 1 tbsp
250 ml water
coconut water - 220 ml
coriander leaves and curry leaves
2 table spoon oil
10 full cashew nuts
▼PROCEDURE:
Chopped Ginger - 25 g | Garlic - 45 g
Pour any cooking oil of your choice here i am using rice bran oil - 50 ml
Keep high flame and put Fennel seeds - 1 tbsp until it turns brown after change flame medium
Cinnamon - 5 small stick | Cloves - 7 as these dry spices are rich in vitamin D 19.43 as tabulated by ICMR DIETARY GUIDELINES
Add chopped onions - 3
I always add onions initially instead ginger garlic paste so that it does not burn at bottom
Saute in medium flame until becomes transparent
this smells so great ya
Add tomato chopped - 3
stir until tomato shrinks completely
Now add ginger garlic as we blended earlier and stir well
always add ginger garlic paste like this to avoid burn at the bottom
Washed chicken 1 kg and add some turmeric to avoid raw smell
As you are familiar of this my trick of precooking the raw chicken before dropping into sauce
I did mention many of my videos if you my frequent viewers you will know why i am doing this !!!
simultaneously stir this also
Homemade masala - 26g | Red chilli powder - 11g | Pepper - 10 g
Salt - 1 tbsp
Adding these masala enhance the taste
Add 250 ml water the water seems colorful because of ginger garlic paste you can add plain water too
Let it boil and add coriander leaves to it and stir well
Add coconut water - 220 ml ( coconut used - 120 g and water - 200ml)
Cook for 3 min
Once you precooked drop the chicken into it
Now cook this for 45 minutes and stir 3 times meanwhile
It thickens finally squeeze half lemon
2 table spoon oil and add 10 full cashew nuts
Coconut - 7 pcs for garnishing and curry leaves
finally turn off flame and serve hot
The Taste of Tradition and Modern Twist
FEATURED PRODUCTS ▼
Salt - Tata Salt Lite, Low Sodium
Cooking Oil - Saffola Tasty Refined Oil|Blend of Corn Oil & Rice Bran Oil|Cooking oil|Pro Fitness Conscious Edible Oil 1 Litre
Turmeric powder - Sakthi Brand Turmeric powder
Red chilli powder - Sakthi Brand Red chilli powder
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