Indian · lunch

Chai Pani’s Malabar Chicken Curry

Name: Chai Pani’s Malabar Chicken Curry
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 pounds chicken breast, cut into bite-size pieces; 3 smalls dried red chiles (cayenne, bird); 1 teaspoon chili powder; 1/2 cup chopped cilantro (leaves and/or stems); 15 curry leaves, finely chopped; 1/2 teaspoon fenugreek seeds; 1 teaspoon ginger; 1/4 tsp. ground coriander; 2 tablespoons fresh lime juice; 1 teaspoon mustard seeds; 4 cups chopped red onion (2 large onions); 1/2 teaspoon salt; 3 cups chopped tomatoes; 1 teaspoon turmeric; 1 cup unsweetened coconut milk; 1/2 cup vegetable oil+ 1 Tb

“If you want to add more gluten free, dairy free, and whole 30 recipes to your repertoire, Chai Pani’s Malabar Chicken Curry might be a recipe you should try. This recipe makes 4 servings with 544 calories, 53g of protein, and 26g of fat each. For $3.75 per serving, this recipe covers 41% of your daily requirements of vitamins and minerals. Not a lot of people really liked this Indian dish. 1 person found this recipe to be scrumptious and satisfying. It works well as a main course. If you have ginger, fenugreek seeds, cilantro, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 81%. This score is super. Similar recipes include Chai Pani’s Malabar Chicken Curry, malabar spinach curry | mangalorean style malabar spinach curry, and Malabar Fish Curry.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Chicken breastcut into bite-size pieces2 lb
Chilescayenne, bird3 small
Chili powder1 tsp
Cilantroleaves and/or stems½ cup
Curry leavesfinely chopped15
Fenugreek seeds½ tsp
Ginger1 tsp
Ground coriander¼ tsp
Lime juice2 tbsp
Mustard seeds1 tsp
Onion2 large onions4 cups
Salt½ tsp
Tomatoes3 cups
Turmeric1 tsp
Coconut milk1 cup
Vegetable oil½ cup

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

6 steps · 45 min

1
Pour 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.Saut 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 spatulaabout 25-30 minutes.
2
Add the chili powder, coriander, turmeric, and cilantromix 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 out15-20 minutes.
3
Add 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.

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