Chicken Malabar Curry 


Fixings 

  • Chicken – 1 kg (cleaned and cut into medium size pieces) 


  • Cashews - 5-7 (absorbed water) 


  • Thick (First) coconut milk - 1/2 container 


  • Dainty (Second) coconut milk - 1.5 glass 


  • Salt - to taste 


  • Coconut oil - 2 tbsp 


 To Fry and Grind 

  • Coconut oil - 2 tbsp 


  • Onion – 3 medium (generally cleaved) 


  • Ginger - 2" piece (generally cleaved) 


  • Garlic – 1 knob (generally hacked) 


  • Tomato - 2 little (generally cleaved) 


  • Turmeric powder – 1/4 tsp 


  • Bean stew powder – 2 tsp 


  • Coriander powder – 2 tsp 


  • Garam masala – 1/2 tsp 


  • Fennel seeds – 1 tsp 


  • Pepper powder – 1/2 tsp 


 To Temper 

  • Coconut oil - 1 tbsp 


  • Mustard seeds – ½ tsp 


  • Pearl (Sambar) onions – 5 or 1/4 major onion (cut) 


  • Dry Red chilies - 3 


  • Curry leaves - 1 sprig 

Technique 

  1. Heat oil in a substantial bottomed dish. Include the fennel seeds, cleaved garlic and ginger. Broil for a large portion of a moment and afterward include the onions. Saute till it turns brilliant chestnut. 
  2. Next include the tomato pieces, turmeric powder, red bean stew powder, coriander powder and pepper powder. Cook for couple of minutes and switch off. Give the blend a chance to cool a bit. 
  3. After it chills off, take it in a mixie/blender and drudgery it to a smooth glue with little water. Presently the masala is prepared. Keep this aside. 
  4. Heat the same skillet at the end of the day or take another container and include some oil. Include the chicken pieces and saute for 3-4 minutes till the chicken pieces get to be dark. This fricasseeing gives a decent composition to the cooked chicken. 
  5. Include the over the ground masala, required salt and the slender coconut milk. (Look at the nitty gritty post of separating coconut milk here.) 
  6. Cover and cook for 10-12 minutes or till the chicken is totally cooked. 
  7. Meanwhile, pound the splashed cashews alongside the thick coconut milk. 
  8. Add this smooth glue to the sauce. Diminish the warmth and let it stew for another 5-7 minutes. At this point the sauce will get thicker and creamier. 
  9. Switch off and exchange the curry to a serving dish. 
  10. To make the treating, heat oil in a little container. Pop the mustard seeds. Include the cut onions and sear till it turns brilliant cocoa. Include the dry red chilies and curry leaves and switch off. 
  11. Pour this fragrant oil on top of the curry. Keep secured with a cover until you are prepared to serve to seal the smell. Smooth scrumptious chicken curry is prepared to serve.