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Malabar Hen Curry Recipe – Superior Delicacies


A conventional, spicy curry with a saucy base of tomatoes, garlic and ginger. Serve with heat roti and rice.

Malabar Chicken Curry

Malabar Hen Curry is a well-liked dish of Kerala delicacies. It’s made with hen, coconut, tomatoes and a bunch of spices.

It’s believed that the dish was first invented within the Malabar area of Kerala within the sixteenth century. The unique recipe has been modified over time to go well with native tastes and totally different types of cooking.

The dish has change into standard throughout India, and it’s now one of the vital well-known dishes from Kerala delicacies on most restaurant menus exterior of Kerala

The dish is often served with rice and will also be eaten with roti.

Malabar Chicken Curry

Malabar Chicken Curry

Malabar Hen Curry Recipe

A conventional, spicy curry with a saucy base of tomatoes, garlic and ginger. Serve with heat roti and rice.

Prep Time20 minutes

Cook dinner Time40 minutes

Whole Time1 hr

Course: Important Course, Facet Dish

Delicacies: Indian, Kerala

Servings: 2 individuals

Substances for Malabar Hen Curry

  • 300 g Hen boneless, skinless
  • 4 to five Onions finely chopped
  • 5 to six Tomatoes chopped
  • 300 ml Coconut Oil
  • 150 g Coconut grated
  • few Curry Leaves
  • 2 tsp Saunf
  • 3 tsp Cardamoms
  • 2 tsp Cloves
  • 2 tsp Star Anise
  • 3 tsp Black Pepper Powder
  • 1/3 cup Ginger Garlic Paste
  • 2 inch Ginger crushed
  • as per style Salt

Non-obligatory

  • 2 tsp Purple Chilli Powder
  • 1/2 tsp Turmeric Powder

The way to make Malabar Hen Curry

  • Warmth 2 tsp oil in a pan over medium flame.

  • Add the star anise, cardamoms, ginger, curry leaves, cloves and pepper powder.

  • Stir properly and fry for a minute or two.

  • Add the grated coconut and fry for a minute.

  • Take away, cool and grind.

  • Add the remaining oil to the pan.

  • Add the hen, onions and saunf.

  • Stir properly and prepare dinner for 3 to 4 minutes.

  • Add the bottom masala, ginger garlic paste, salt and tomatoes.

  • Simmer for 20 to half-hour or till the gravy begins to thicken.

  • In a small frying pan, fry curry leaves in little oil and pour over the curry.

  • Take away and serve with roti or rice.

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