Easy Malnad Chicken Curry Recipe

Directions

• Marinate the Chicken: Start by marinating the chicken. Take the cleaned chicken pieces and add turmeric powder, red chili powder, and a pinch of salt. Mix well so that the spices coat the chicken evenly. Let it sit for about 20 minutes while you prepare the rest of the ingredients. This step helps in tenderizing the meat and enhances the flavor of the curry.
• Prepare the Coconut Paste: The unique flavor of Malnad Chicken Curry comes from the coconut paste. To make this, take the grated coconut and blend it into a smooth paste using a little water. If you don’t have fresh coconut, you can use dry coconut or even coconut milk, but fresh coconut gives the best flavor.
• Cook the Onions and Spices : In a large pan or kadhai, heat two tablespoons of oil over medium heat. Once the oil is hot, add the finely chopped onions. Sauté the onions until they turn golden brown. This step is important because well-cooked onions give a rich flavor to the curry.
  Next, add the ginger-garlic paste and the slit green chilies. Cook for another 2-3 minutes until the raw smell of the ginger and garlic disappears.
• Add the Tomatoes and Spices : Now, add the chopped tomatoes to the pan and cook them until they become soft and mushy. This will take about 5-7 minutes. Once the tomatoes are cooked, add the coriander powder, cumin powder, and a little salt. Stir well and cook for a few minutes until the spices blend together.
• Add the Chicken : Now, it’s time to add the marinated chicken to the pan. Stir the chicken well so that it gets coated with the onion-tomato-spice mixture. Cook the chicken on medium heat for about 5 minutes, stirring occasionally.
• Add Coconut Paste and Water : Once the chicken has cooked a bit, add the coconut paste to the pan. Mix everything together and cook for another 5 minutes. Then, add enough water to make a gravy. If you like a thick curry, add less water. For a thinner curry, add more water.
• Simmer the Curry : Cover the pan with a lid and let the chicken simmer on low heat for about 15-20 minutes. Stir occasionally to make sure the chicken doesn’t stick to the bottom. The chicken should be fully cooked, and the gravy should thicken by the time it’s done.
• Final Touches : Once the chicken is cooked and the gravy has thickened, sprinkle garam masala over the curry and give it a final stir. Let it simmer for another 2-3 minutes.
  Garnish with fresh coriander leaves and serve hot with rice or chapati.