Namasté from INDIA 🙂
Yes! That’s where I have been this past month! I have been busy eating(read hogging), traveling, shopping, meeting friends & spending quality time with family ❤ Have gained a few pounds though 😦 but who cares! No one wants to count calories when you are surrounded with yummy food! 😛
This dish is my Father in law’s version of “Malabari Chicken Curry”. Malabar region lies along the South-West coast of the Indian peninsula and forms the northern part of present-day Kerala state. This version was perfected by him in the 1990s, while he was staying & working in Dubai. I am sharing this family favorite with my Fiesta Friday family! This week’s Fiesta is being co-hosted by Josette @thebrookcook and Julie @ Hostess at Heart. Do stop by for a fun-filled weekend!
This is how he makes it !
Cooking time – 1hr 15 mins
2 lb / 900 gms Chicken with bone, cut into pieces
4 small OR 2 medium Onions, sliced
1 Green Chili, slit
1 tbs Ginger-Garlic paste
2 medium Tomatoes, chopped
3 tbs Oil
2 cups Water (or as required)
3 sprigs / 30-35 Curry Leaves
Salt to taste
Spice Mix – Mix the spices listed below and set aside
1 tsp Haldi / Turmeric Powder
2 tsp Kashmiri Mirch
1/2 tsp Cumin powder
1 tsp Ground Black Pepper (or to taste)
2 + 1/4 tsp Dhaniya Powder / Coriander Powder
1. Heat Oil on medium heat in a heavy bottomed/ nonstick stockpot / kadhai. Once hot, reduce the heat and add sliced onions, slit green chili and salt. Fry the onions on low heat until translucent. Add ginger- garlic paste and cook until the onions brown a bit. Keep stirring at regular intervals.
2. Once browned, move the onions to the side and add the prepared spice mix in the centre. Cook the spice powders for 30 seconds and mix well. Make sure not to burn the spice mix. **(check notes)
3. Add chopped tomatoes and cook until mushy. Add chicken to the prepared masala and mix well. Make sure the chicken pieces are well coated with the masalas. Cover and cook the chicken approximately 30 minutes or until almost cooked. Stir once or twice for even cooking. Please note the whole process happens on low heat.
4. Add 2 cups of water (or as required) **(check notes) and curry leaves to the chicken. Bring the curry to a boil and simmer for 10-15 minutes or until the desired consistency is achieved.
1. You may add a 2-3 tablespoons of water to the dry spice mix and form a spice paste to avoid the spices from getting burnt.
2. While cooking, chicken will ooze out water. Add & adjust water level accordingly.
Enjoy your weekend!
©Foodbound, 2014-2018. Unauthorized use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Sonal Kalra and “Foodbound” with appropriate and specific direction to the original content.