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Malabar Hen Curry Recipe – Superior Delicacies


A standard, 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 number 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 swimsuit native tastes and totally different kinds of cooking.

The dish has turn out to be standard throughout India, and it’s now one of the vital well-known dishes from Kerala delicacies on most restaurant menus outdoors 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 standard, spicy curry with a saucy base of tomatoes, garlic and ginger. Serve with heat roti and rice.

Prep Time20 minutes

Prepare dinner Time40 minutes

Whole Time1 hr

Course: Most important Course, Facet Dish

Delicacies: Indian, Kerala

Servings: 2 individuals

Elements 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

Optionally available

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

Easy methods 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 nicely 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 nicely 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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