Malabar Egg Coconut Curry Recipes

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!

MALABAR EGG COCONUT CURRY

Malabar Egg Coconut Curry image

this curry is not too spicy it is a excellent sidedish for rotis, nans,pratas,rice varieties i came across this in a cookery show my family is crazy about this curry

Provided by crazy cook

Categories Coconut

Time 30m

Yield 5 serving(s)

Number Of Ingredients 21

Ingredients

1 teaspoon coriander powder
1 teaspoon red chili powder
1/2 teaspoon turmeric
2 teaspoons black pepper
3/4 inch cinnamon (2 cm)
5 cloves
5 cardamoms
3/4 inch ginger (2 cm)
40 g grated coconut
1 1/2 cups water
2 tablespoons sunflower oil
1 tablespoon ghee (clarified butter)
1 teaspoon mustard seeds
15 shallots, sliced thinly
2 cloves garlic, sliced
2 green chilies, slit lenghtwise
2 sprigs curry leaves
3 cups thin coconut milk
250 g potatoes, peeled quartered
5 hard-boiled eggs
1 cup thick coconut milk

Steps:

Blend the ingredients starting from coriander powder to water to a smooth paste.
heat the oil& ghee in a wok add the mustard seeds fry till the seeds splutter.
add sliced shallots, garlic,slit green chillies& curry leaves.
saute till shallot is soft.
now add the blended paste, fry over low heat till oil separates.
add thin coconut milk& the cut potatoes.
boil till potatoes are cooked.
add the hard boiled eggs& thick coconut milk.
bring to boil stirring constantly.
remove from heat.
serve hot.

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