How long does Malabar Chicken Curry keep in the fridge?

Malabar Chicken Curry keeps 3 to 4 days refrigerated in an airtight container. Reheat gently on the stove with a splash of water; the flavours actually deepen overnight. We do not recommend freezing tempered dishes since the spices dull after thaw.

Can I make Malabar Chicken Curry ahead of time?

Yes. Malabar Chicken Curry is a great make-ahead dish. Cook it fully, cool to room temperature, and refrigerate. Most south indian chicken dishes taste better the next day once the masala has had time to meld.

What can I serve with Malabar Chicken Curry?

Classic pairings include malabar-paratha, appam. For a complete south indian thali, add a dal, a dry sabzi, papad, and a sweet ending.

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Malabar Chicken Curry

Name: Malabar Chicken Curry
Prep time: 18 min
Cook time: 32 min
Total time: 50 min
Yield: 4 servings
Cuisine: South Indian
Ingredients: 800 g chicken thigh, bone-in; 1 cup grated coconut; 1 tbsp coriander seeds; 1 tsp fennel seeds; 6 dried red chillies; 1 inch cinnamon; 4 cloves; 2 onions, sliced; 1 tbsp ginger-garlic paste; 2 tomatoes, chopped; 20 curry leaves; 1 cup thin coconut milk; 0.5 cup thick coconut milk; 2 tbsp coconut oil; 1 tsp salt

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Coconut + roasted spice simmer

Time: 50 min
Serves: 4
Calories: 440 kcal
Protein: 34 g

0:00 / 1:38

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Method

1Dry-roast coconut, coriander, fennel, dried chillies, cinnamon and cloves till dark mahogany.
2Cool, grind into a rough paste with a splash of water.
3Heat coconut oil, crackle curry leaves, brown onions deep golden — 10 minutes.
4Add ginger-garlic, tomatoes and the spice paste; cook till oil rises and the kitchen smells of pepper and coconut.
5Add chicken, brown quickly 4 minutes, then thin coconut milk and salt; cover and gently bubble 22 minutes.
6Lower heat, stir in thick coconut milk — never boil after — warm 3 minutes and rest off heat.

About this recipe

Built on chicken — swap with chunky jackfruit; reduce simmer to 20 minutes.

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