Chicken Malabar Recipes

MALABARI CHICKEN STEW

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.

CHICKEN MALABAR

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.

MALABAR CHICKEN CURRY

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!