Malabar style chicken curry or malabar kozhi curry

We used add roasted coconut paste in when we prepare theeyal curry. In North Kerala people prefer  add it even in Sambar and chicken curry. And it tastes well. I tried this last evening 🙂

You need,
Chicken – 1 kg washed, cleaned and chopped in chunks
Onion – 3 medium sliced
Tomato – 1 big chopped
Green chilli – 4 slit
Oil – 2 tbsp
Mustard seeds – 1 tsp
Curry leaves of 1 string
corriander leaves chopped – 1/2 cup
Salt

For Masala
Shredded coconut – 1 cup
Ginger – 1 tbsp chopped
Garlic – 1 tbsp chopped
Red chilli powder – 1 tbsp
Corriander powder – 1 tbsp
Turmeric – 1/2 tsp
Curry leaves of 1 string
Shallots(small onions) – 10 nos sliced
Cloves – 2 nos
Cinnamon stick – 1 inch piece stick
Cardamom – 2
black Peppercorn – 10 nos

For masala you have to,
1. Fry coconut in a pan in a medium flame till light brown. (Saute continuously without burning)
2. Add the remaining ingredients and roast for 5-10 minutes till the raw smell leaves
3. Grind this mixture and keep aside. You could even add 1/2 cup of water to make the coarse paste. Keep the masala it closed

Now,
4. Heat oil in a deep sauce pan in medium flame.
5. Add mustard seeds allow to pop up.
6. Now add curry leaves, sliced onion and green chillies
7. Saute till the onion turn translucent.
8. Add tomatos and saute till it turn soft
9. Now add the chicken, masala paste, salt and mix till the masala is spread evenly.
10. Once it is fully heated. Slow the stove flame to low, close with a lid

and cook till the chicken is done(You could see the oil is seperated).
11. Add chopped corriander leaves and close and keep.
12. Serve hot with chappathi or roti or ghee rice