Chicken Malabar Recipes

CHICKEN MALABAR

Chicken Malabar image

(Southern India) marinated chicken thighs. This recipe is so delicious- every time I take it to a dinner party EVERYONE asks for the recipe. Don't let the prunes scare you and whatever you do, don't leave them out. Just try the recipe as it is the first time--I promise you will love it.

Provided by Tori Jarvis

Categories Chicken

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

16 chicken boneless skinless chicken thighs, quarter each thigh
1 head fresh garlic (approx.10 lg cloves)
1/4 cup dried oregano
salt and pepper
1/2 cup red wine vinegar
1/2 cup extra virgin olive oil
1 cup pitted prune, chopped
1/2 cup green olives, sliced (I used pimento stuffed olives)
1 (4 ounce) bottle capers, with juice
6 bay leaves
1 cup brown sugar
1 cup white wine

Steps:

Combine all except brown sugar and white wine & marinate overnight.
Next day:.
Dissolve 1 cup brown sugar in 1 cup white wine. Gently mix into marinated chicken and bake in preheated 350°F oven 1 hour or until done.
Garnish with chopped cilantro ~1/4 cup or so.
Serve with white Rrice.

Nutrition Facts : Calories 638.4, Fat 25.6, SaturatedFat 4.4, Cholesterol 152.7, Sodium 741.8, Carbohydrate 59.5, Fiber 3.1, Sugar 46.7, Protein 38

MALABAR CHICKEN CURRY

Malabar Chicken Curry image

A vivacious south Indian favorite with tropical flair, that seamlessly marries robust earthy flavors, heat and acidity with the rich cooling effect of coconut. Trust me, this recipe is a keeper!

Provided by spicyperspective

Categories Curries

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

2 lbs chicken breasts, cut into bite-size pieces
1/2 cup vegetable oil
1 tablespoon vegetable oil
1 1/2 teaspoons mustard seeds
1/2 teaspoon fenugreek seeds
12 -15 curry leaves, finely chopped
2 dried cayenne, chiles
4 cups chopped red onions (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 or stems)
3 cups chopped tomatoes
2 tablespoons fresh lime juice
1 teaspoon salt
1 cup unsweetened coconut milk

Steps:

Pour ½ 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 ½ cup of water and 1 cup coconut milk. Bring to a boil, then turn down the heat.
In a separate skillet, heat 1 Tb. 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.
Cook's Notes: 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!

MALABARI CHICKEN STEW

Malabari Chicken Stew image

Made with coconut milk as its broth, this stew is very different but a VERY tasty dish! Had a packaged Malabari Stew and wanted to make it myself. Found a recipe online and tweaked it from there :)

Provided by Kay

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 1h10m

Yield 6

Number Of Ingredients 20

Ingredients

2 tablespoons extra-virgin olive oil
3 whole cardamom pods
2 bay leaves
3 whole cloves
1 (1 inch) piece cinnamon stick
2 onions, sliced
3 fresh green chile peppers, sliced
3 large potatoes, cubed
2 teaspoons ginger garlic paste
2 carrots, diced
2 teaspoons ground coriander
1 teaspoon ground black pepper
½ teaspoon ground turmeric
½ teaspoon salt, or to taste
1 ½ (14 ounce) cans coconut milk
½ cup water
4 skinless, boneless chicken breast halves, cubed
2 tablespoons plain yogurt
1 tablespoon heavy cream
1 tomato, diced

Steps:

Heat the olive oil in a large pot over medium heat until the oil shimmers with heat, and stir in the cardamom pods, bay leaves, cloves, and cinnamon stick until the spices are fragrant, about 30 seconds; mix in the onions and green chile peppers, and cook and stir until the onions are beginning to brown, about 10 minutes. Stir in the potatoes, ginger garlic paste, and carrots; cook and stir for 5 more minutes. Mix in the coriander, black pepper, turmeric, and salt; cook for 2 more minutes, stirring frequently.
Stir in the coconut milk, water, chicken breast meat, yogurt, cream, and tomatoes; bring the mixture to a simmer, reduce heat to medium-low, and cook partially covered, stirring every 5 minutes, until the potatoes are tender and the chicken is no longer pink inside, 20 to 30 minutes. Discard cardamom pods, bay leaves, and cinnamon stick before serving.

Nutrition Facts : Calories 531.7 calories, Carbohydrate 49.2 g, Cholesterol 44.3 mg, Fat 28.6 g, Fiber 8.6 g, Protein 23.2 g, SaturatedFat 20.3 g, Sodium 336.7 mg, Sugar 7.8 g

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