A standard, spicy curry with a saucy base of tomatoes, garlic and ginger. Serve with heat roti and rice.
Malabar Hen Curry is a well-liked dish of Kerala delicacies. It’s made with rooster, coconut, tomatoes and a bunch of spices.
It’s believed that the dish was first invented within the Malabar area of Kerala within the sixteenth century. The unique recipe has been modified over time to swimsuit native tastes and completely different types of cooking.
The dish has turn out to be standard throughout India, and it’s now one of the vital well-known dishes from Kerala delicacies on most restaurant menus outdoors of Kerala
The dish is normally served with rice and may also be eaten with roti.
Malabar Hen Curry Recipe
A standard, spicy curry with a saucy base of tomatoes, garlic and ginger. Serve with heat roti and rice.
Servings: 2 individuals
Components for Malabar Hen Curry
- 300 g Hen boneless, skinless
- 4 to five Onions finely chopped
- 5 to six Tomatoes chopped
- 300 ml Coconut Oil
- 150 g Coconut grated
- few Curry Leaves
- 2 tsp Saunf
- 3 tsp Cardamoms
- 2 tsp Cloves
- 2 tsp Star Anise
- 3 tsp Black Pepper Powder
- 1/3 cup Ginger Garlic Paste
- 2 inch Ginger crushed
- as per style Salt
Non-obligatory
- 2 tsp Purple Chilli Powder
- 1/2 tsp Turmeric Powder
Methods to make Malabar Hen Curry
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Warmth 2 tsp oil in a pan over medium flame.
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Add the star anise, cardamoms, ginger, curry leaves, cloves and pepper powder.
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Stir effectively and fry for a minute or two.
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Add the grated coconut and fry for a minute.
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Take away, cool and grind.
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Add the remaining oil to the pan.
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Add the rooster, onions and saunf.
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Stir effectively and cook dinner for 3 to 4 minutes.
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Add the bottom masala, ginger garlic paste, salt and tomatoes.
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Simmer for 20 to half-hour or till the gravy begins to thicken.
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In a small frying pan, fry curry leaves in little oil and pour over the curry.
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Take away and serve with roti or rice.
