Chai Pani’s Malabar Chicken Curry
If you want to add more gluten free, dairy free, and whole 30 recipes to your repertoire, Chai Pani’s Malabar Chicken Curry might be a recipe you should try. This recipe makes 4 servings with 544 calories, 53g of protein, and 26g of fat each. For $3.75 per serving, this recipe covers 41% of your daily requirements of vitamins and minerals. Not a lot of people really liked this Indian dish. 1 person found this recipe to be scrumptious and satisfying. It works well as a main course. If you have ginger, fenugreek seeds, cilantro, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 81%. This score is super. Similar recipes include Chai Pani’s Malabar Chicken Curry, malabar spinach curry | mangalorean style malabar spinach curry, and Malabar Fish Curry.
Diets
Ingredients
chicken breast
2 pounds
chiles
3 small
chili powder
1 teaspoon
cilantro
0.5 cup
curry leaves
15
fenugreek seeds
0.5 teaspoon
ginger
1 teaspoon
ground coriander
0.25 tsp
lime juice
2 tablespoons
mustard seeds
1 teaspoon
onion
4 cups
salt
0.5 teaspoon
tomatoes
3 cups
turmeric
1 teaspoon
coconut milk
1 cup
vegetable oil
0.5 cup
Cooking in Steps
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1Pour 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.Saut 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 spatulaabout 25-30 minutes.
fenugreek seeds
mustard seeds
curry leaves
red chili pepper
ginger
onion
cooking oil
pot -
2Add the chili powder, coriander, turmeric, and cilantromix 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 out15-20 minutes.
chili powder
lime juice
coriander
tomato
turmeric
salt
cooking oil
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3Add 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.
coconut milk
water
cooking oil
frying pan -
4Add the chicken to the skillet and brown on all sides, leaving the centers pink2-4 minutes.
whole chicken
frying pan -
5Add the chicken to the curry and simmer 5-7 minutes until the chicken has cooked through.
whole chicken
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6Serve over basmati rice.
basmati rice
