Chai Pani’S Malabar Chicken Curry Recipe

Name: Chai Pani’S Malabar Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds chicken breast cut into bite-size pieces; 1/2 cup vegetable oil + 1 Tb; 1 teaspoon mustard seeds; 1/2 teaspoon fenugreek seeds; 15 curry leaves finely chopped; 3 red chiles smalls dried, cayenne, bird; 4 cups red onion chopped, 2 large onions; 2 tablespoons ginger grated; 1 teaspoon chili powder; 1 tablespoon ground coriander; 1 teaspoon turmeric; 1/2 cup cilantro leaves chopped, and/or stems; 3 cups chopped tomatoes; 2 tablespoons fresh lime juice; 1 teaspoon salt; 1 cup unsweetened coconut milk

Servings: persons

2 pounds chicken breast cut into bite-size pieces
1/2 cup vegetable oil + 1 Tb
1 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds
15 curry leaves finely chopped
3 red chiles smalls dried, cayenne, bird
4 cups red onion chopped, 2 large onions
2 tablespoons ginger grated
1 teaspoon chili powder
1 tablespoon ground coriander
1 teaspoon turmeric
1/2 cup cilantro leaves chopped, and/or stems
3 cups chopped tomatoes
2 tablespoons fresh lime juice
1 teaspoon salt
1 cup unsweetened coconut milk

1
Pour 1/2 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.
2
Saute 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.
3
Add the chili powder, coriander, turmeric, and cilantro-mix together.
4
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.
5
Add 1/2 cup of water and 1 cup coconut milk. Bring to a boil, then turn down the heat.
6
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.
7
Add the chicken to the curry and simmer 5-7 minutes until the chicken has cooked through. Serve over basmati rice.

825

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 pounds chicken breast cut into bite-size pieces, 1/2 cup vegetable oil + 1 Tb, 1 teaspoon mustard seeds, 1/2 teaspoon fenugreek seeds, and more.

Yes, Chai Pani’S Malabar Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chai Pani’S Malabar Chicken Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions