Best Chicken Malabar Recipes

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MALABAR CHICKEN CURRY



Malabar Chicken Curry image

A vivacious south Indian favorite with tropical flair, that seamlessly marries robust earthy flavors, heat and acidity with the rich cooling effect of coconut. Trust me, this recipe is a keeper!

Provided by spicyperspective

Categories     Curries

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 17

2 lbs chicken breasts, cut into bite-size pieces
1/2 cup vegetable oil
1 tablespoon vegetable oil
1 1/2 teaspoons mustard seeds
1/2 teaspoon fenugreek seeds
12 -15 curry leaves, finely chopped
2 dried cayenne, chiles
4 cups chopped red onions (2 large onions)
2 1/2 tablespoons grated ginger
1 teaspoon chili powder
1 1/2 tablespoons ground coriander
1 teaspoon turmeric
1/2 cup chopped cilantro (leaves and or or stems)
3 cups chopped tomatoes
2 tablespoons fresh lime juice
1 teaspoon salt
1 cup unsweetened coconut milk

Steps:

  • Pour ½ cup oil in a large sauce pot over medium heat. When the oil is hot, add the mustard seeds, fenugreek seeds, curry leaves, and red chiles.
  • Sauté for 1-2 minutes, then add the ginger and onions. Reduce the heat to medium-low and allow the onions to brown until they are dark and soft enough the smash with a spatula-about 25-30 minutes.
  • Add the chili powder, coriander, turmeric, and cilantro-mix together.
  • Raise the heat back to medium and add the tomatoes, salt, and lime juice. Simmer, stirring occasionally, until the tomatoes have disintegrated and the oil separates out-15-20 minutes.
  • Add ½ cup of water and 1 cup coconut milk. Bring to a boil, then turn down the heat.
  • In a separate skillet, heat 1 Tb. of oil over high. Add the chicken to the skillet and brown on all sides, leaving the centers pink-2-4 minutes.
  • Add the chicken to the curry and simmer 5-7 minutes until the chicken has cooked through. Serve over basmati rice.
  • Cook's Notes: I went to a small foreign market to collect some of the unique ingredients for this recipe. There, I had no trouble finding everything on my list. Extra curry leaves can be wrapped and frozen for later use. This is a GREAT make-ahead! Letting the curry sit overnight enhances the flavors!

CHICKEN MALABAR



Chicken Malabar image

(Southern India) marinated chicken thighs. This recipe is so delicious- every time I take it to a dinner party EVERYONE asks for the recipe. Don't let the prunes scare you and whatever you do, don't leave them out. Just try the recipe as it is the first time--I promise you will love it.

Provided by Tori Jarvis

Categories     Chicken

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

16 chicken boneless skinless chicken thighs, quarter each thigh
1 head fresh garlic (approx.10 lg cloves)
1/4 cup dried oregano
salt and pepper
1/2 cup red wine vinegar
1/2 cup extra virgin olive oil
1 cup pitted prune, chopped
1/2 cup green olives, sliced (I used pimento stuffed olives)
1 (4 ounce) bottle capers, with juice
6 bay leaves
1 cup brown sugar
1 cup white wine

Steps:

  • Combine all except brown sugar and white wine & marinate overnight.
  • Next day:.
  • Dissolve 1 cup brown sugar in 1 cup white wine. Gently mix into marinated chicken and bake in preheated 350°F oven 1 hour or until done.
  • Garnish with chopped cilantro ~1/4 cup or so.
  • Serve with white Rrice.

Nutrition Facts : Calories 638.4, Fat 25.6, SaturatedFat 4.4, Cholesterol 152.7, Sodium 741.8, Carbohydrate 59.5, Fiber 3.1, Sugar 46.7, Protein 38

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