Chai Pani’s Malabar Chicken Curry
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
4
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Calories
750 kcal
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Course
Main Course
Chai Pani’s Malabar Chicken Curry
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A vivacious south Indian favorite with tropical flair, that seamlessly marries robust earthy flavors, heat and acidity with the rich cooling effect of coconut.
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Ingredients
- 2 pounds chicken breast cut into bite-size pieces
- 1/2 cup vegetable oil + 1 tablespoon
- 1 1/2 teaspoons mustard seeds
- 1/2 teaspoon fenugreek seeds
- 12-15 curry leaves finely chopped
- 2-3 small dried red chiles cayenne, bird...
- 4 cups chopped red onion about 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 stems
- 3 cups chopped tomatoes
- 2 tablespoons fresh lime juice
- 1 teaspoon salt
- 1 cup unsweetened coconut milk
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Instructions
- Pour 1/2 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 1/2 cup of water and 1 cup coconut milk. Bring to a boil, then turn down the heat.
- In a separate skillet, heat 1 tablespoon 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.
Notes
- To make this a "slow carb" recipe, serve over lentils instead of rice.
- 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!
Nutrition Information
Show Details
Serving
1serving
Calories
750kcal
(38%)
Carbohydrates
30g
(10%)
Protein
54g
(108%)
Fat
49g
(75%)
Saturated Fat
36g
(180%)
Cholesterol
145mg
(48%)
Sodium
1129mg
(47%)
Potassium
1644mg
(47%)
Fiber
7g
(28%)
Sugar
14g
(28%)
Vitamin A
740IU
(15%)
Vitamin C
96.4mg
(107%)
Calcium
142mg
(14%)
Iron
4.8mg
(27%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 750 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 750kcal | 38% |
| Carbohydrates | 30g | 10% |
| Protein | 54g | 108% |
| Fat | 49g | 75% |
| Saturated Fat | 36g | 180% |
| Cholesterol | 145mg | 48% |
| Sodium | 1129mg | 47% |
| Potassium | 1644mg | 35% |
| Fiber | 7g | 28% |
| Sugar | 14g | 28% |
| Vitamin A | 740IU | 15% |
| Vitamin C | 96.4mg | 107% |
| Calcium | 142mg | 14% |
| Iron | 4.8mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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