Name: Malabar Chicken Curry
Total time: 45 min
Yield: 2 servings
Cuisine: South Indian
Ingredients: 700g chicken; 1 can coconut milk; 3 onions, sliced; 2 tomatoes; 1 tbsp ginger-garlic paste; 2 tsp kashmiri chilli powder; 1 tbsp coriander powder; 1 tsp fennel powder; 1/2 tsp turmeric; 25 curry leaves; 3 tbsp coconut oil

Question 1

How long does Malabar Chicken Curry take?

Accepted Answer

About 45 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

Question 2

What is the one thing to get right in Malabar Chicken Curry?

Accepted Answer

Thick coconut cream last. Heat through, never boil.

Question 3

What can I use instead of chicken in Malabar Chicken Curry?

Accepted Answer

Use paneer, firm tofu or mushrooms. All three cook far faster than chicken, so add them in the last 5 minutes rather than at the start.

Question 4

Can I make Malabar Chicken Curry ahead of time?

Accepted Answer

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Question 5

Can I make Malabar Chicken Curry vegetarian?

Accepted Answer

Yes. Replace the chicken with paneer, firm tofu, mushrooms or soya chunks. All of them cook far faster than meat, so add them in the last five minutes rather than at the start, and keep the masala exactly as written.

Question 6

What do you serve with Malabar Chicken Curry?

Accepted Answer

Appam, parotta or rice. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

Malabar Chicken Curry

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