Dec 18, 2013

Malabar Style Chicken Curry

Malabar Style Chicken Curry / Kozhi Mulakittathu – A tasty curry, best with pathiri, parotta, chapatti, appam, idiyappam …

Serves: 4


For the chicken:

800 g chicken

½ teaspoon turmeric powder

½ teaspoon red chilli powder

½ teaspoon salt

Wash and clean chicken pieces.  Drain out water thoroughly. In a bowl, marinate chicken pieces with salt, turmeric powder and red chilli powder. Cover and keep aside for half an hour.

Other ingredients

2 tablespoon oil

4 onion (3 big size or 4 medium size), cut into thin slices

1 tablespoon ginger - garlic paste

1 ¼ teaspoon red chilli powder

¼ teaspoon turmeric powder

2 teaspoon coriander powder

8 curry leaves

3 big size tomatoes, cut into cubes

Marinated chicken pieces

1 ¼ cup water (250 ml)

1 teaspoon salt (or to taste)


Dilute red chilli powder, turmeric powder and coriander powder in ¼ cup water (50 ml) water and make a smooth paste (spice mix).

In a pan or karahi, heat oil. Add thinly sliced onions and fry on a medium heat until golden color.

Add ginger – garlic paste and fry on a low heat for 1 – 2 minutes until raw smell goes.

Add diluted spice mix and fry on a low heat for 1 – 2 minutes until raw smell goes and water dries up / well combined with other ingredients.

Add curry leaves and fry well.

Add tomato cubes and stir well for 2 – 3 minutes.

Add marinated chicken pieces (drain out water if any) and stir well on a low heat for 3 minutes.

Add 1 ¼ cup water and salt to taste. Mix all the ingredients  well. Cover with a tight lid and cook on a medium to low heat (when the curry is 3/4th done, gently mash tomatoes with backside of a steel ladle. Then it will blend well and gravy will be more tasty) for 30 – 40 minutes until done / chicken well cooked.  Serve with pathiri, parotta, chapatti …

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