Malabar Chicken Curry

🔥 Prep

• Cut the 400g chicken into bite-sized pieces.
• Finely chop the 2 pcs onions.
• Chop the 1 pc tomato.
• Measure out 1 tsp fennel seeds, 1 tbsp ginger garlic paste, 1.5 tsp chilli powder, 1.5 tsp salt, 150 ml coconut milk, 200 ml water, and 3 tbsp coconut oil.

🔥 Cook

• 1. Heat the 3 tbsp coconut oil in a heavy-bottomed pan or kadai over medium heat until it shimmers.
• 2. Add the 1 tsp fennel seeds and splutter for 30 seconds until fragrant.
• 3. Add the chopped 2 pcs onions and sauté for 10–12 minutes until they turn a deep golden brown.
• 4. Stir in the 1 tbsp ginger garlic paste and cook for 1–2 minutes until the raw smell disappears.
• 5. Add the chopped 1 pc tomato along with the 1.5 tsp chilli powder and 1.5 tsp salt; cook for 4–5 minutes until the tomatoes break down completely and oil begins to separate at the edges.
• 6. Add the 400g chicken pieces and stir-fry on medium-high heat for 5 minutes until the chicken is well-coated with the masala and lightly seared on all sides.
• 7. Pour in the 200 ml water, stir well, and bring to a rolling boil.
• 8. Reduce heat to low, cover the pan with a lid, and simmer for 15–20 minutes until the chicken is tender and cooked through.
• 9. Lower the heat to the lowest setting and slowly pour in the 150 ml coconut milk, stirring gently to combine.
• 10. Simmer uncovered for a final 5 minutes until the gravy thickens slightly; do not allow it to boil vigorously after adding coconut milk.

🔥 Serve

• Serve hot in a deep bowl, garnished with a few curry leaves and a drizzle of coconut oil if desired.
• Accompany with steamed Kerala rose matta rice, appam, idiyappam, or Malabar parotta.