MALABAR CHICKEN CURRY

MALABAR CHICKEN CURRY

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INGREDIENTS:

CHICKEN - 1.5 KG
CORIANDER SEEDS - 10 GM
RED CHILLIES - 4
ONIONS - 250 GM
COCONUT - 1 
POTATOES - 500 GM
CURRY LEAVES - 2 SPRINGS
PEPPERCORNS - 6
TURMERIC - 1/4 TSP
CINNAMON - 5 GM
CLOVES - 5 GM
CARDAMOMS - 5 GM
FENNEL - 5 GM
COCONUT OIL - 15 ML
SMALL ONION - 10 GM
MUSTARD SEEDS - A PINCH 
SALT - TO TASTE
GINGER - 5 GM
FAT - 15 ML
RED ONION - 5 GM
CINNAMON - A SMALL PIECE
CLOVES - 6

MALABAR CHICKEN CURRY

METHOD: 

CLEAN AND JOINT CHICKEN

ROAST CORIANDER, RED CHILLIES, PEPPERCORNS, TURMERIC, CINAMON, CLOVES AND CARDAMOMS

POWDER FINE AND GRIND TO A SMOOTH PASTE WITH FENNEL

PEEL AND SLICE ONIONS. 

PEEL AND QUARTER POTATOES.

PEEL AND SLICE GINGER

GATE COCONUT AND MAKE THREE EXTRACTIONS

HEAT UP OIL, FRY SMALL ONION SLICED AND MUSTARD SEEDS,

WHEN SEEDS SPLUTTER ADD GROUND PASTE, CHICKEN PIECES SLICED ONIONS AND CURRY LEAVES,

SAUTE FOR FIVE MINUTES. ADD SALT, COVER AND COOK ON SLOW FIRE TILL CHICKEN IS NEARLY DONE. 

ADD THIRD EXTRACTION OF COCONUT MILK, POTATOES AND GINGER

WHEN POTATOES ARE COOKED, ADD SECOND EXTRACTION. COOK TILL GRAVY  IS FAIRLY THICK. 

ADD FIRST EXTRACTION OF COCONUT MILK, BRING TO BOIL AND REMOVE. 

HEAT FAT FOR TEMPERING. ADD SLICED ONION (SMALL)  AND SLIGHTLY CRUSHED CINNAMON AND CLOVES, WHEN ONIONS BROWN, POUR OVER CURRY,

MIX WELL AND SERVE.