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MALABARI RED CHICKEN

Yields4 ServingsPrep Time2 hrsCook Time30 minsTotal Time2 hrs 30 mins

Firstly I would like to wish everyone a very happy new year! I hope for everyone that this year brings positive changes, success, good health and lots of yummy food

So my first recipe of 2014 is going to be of my favourite ingredient – Chicken! I have mentioned earlier that I am a big fan of poultry and love to try different variations with chicken. Everytime I taste some chicken dish I like, I try to get the recipe from the person who made it, or try to recreate it myself and luckily a couple of attempts yield successful results. This chicken recipe was given to me by a friend in Kuwait. It is simple and very easy to make in 4 steps. It is one of those home-made dishes that don’t really have a name. Since it is red in colour and since I am from Kerala and I use coconut oil in it, I called it Malabari Red Chicken!!

 1 kg Chicken- cut into medium size pieces
Marination
 2 tsp Chilli powder (if you prefer less spicy, look for red chilli powder that gives color but is not very spicy – for ex. Kashmiri chilli powder)
 ½ tsp Turmeric / haldi powder
 2 Coriander / dhania powder
 3 thick Yoghurt
For the gravy
 2 tbsp Coconut oil (or other vegetable oil)
 3 Onions – chopped
 1 Tomato – chopped
 1 inch Ginger – piece chopped
 2 pods Garlic – chopped
 3 fresh red / green Chillies – sliced
 Salt to taste
Directions in a nutshell
 First dry roast the chilli powder, turmeric and coriander powder till the raw smell goes. Be careful to not burn the spices.
 Marinate the chicken with these spice powders and the yoghurt. Keep aside for a while.
 Heat the coconut oil in a pan and fry the onions till golden brown. Keep aside half the fried onions. In the pan containing the remaining onions, add the ginger garlic, chilli and tomato and fry well till the tomatoes have become like a paste.
 Then add the chicken and mix well. Cook on closed lid till done.
 Garnish with the saved fried onions. Goes well with roti, naan or rice
1

The chicken is to be marinated in aromatic roasted spices and thick yoghurt. Marination always makes chicken succulent and more flavorful as the chicken absorbs the spices.

2

Deep fry chopped onions in coconut oil until golden brown (other vegetable oil can also be used). Save some for garnishing.

3

To the onions in the pan, add finely chopped ginger, garlic, fresh green or red chillis and tomatoes.

4

Fry well till the tomatoes are softened, mashed and the oil starts to separate.

5

Finally add the marinated chicken mix well and cook with closed lid on medium flame till done. Garnish with remaining fried crispy onions.

Nutrition Facts

Servings 4