Entree: India – Kerala Malabar – നാടൻ കോഴി കറി ➤ Nāṭan Kōḻi Kari (Traditional Malabar country chicken curry cooked in roasted coconut and spices)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 40 min

Additional 30 min

Total 1 hr 50 min

Ingredients

- 1 whole country chicken, about 2.5 lb (1.1 kg), cut into serving pieces
- 1 tsp (4 g) turmeric powder
- 1 1/2 tsp (9 g) kosher salt, divided
- 3 tbsp (45 ml) coconut oil or neutral oil
- 12–15 curry leaves
- 8–10 small shallots, thinly sliced — about 8 oz (225 g)
- 6 cloves garlic
- 1 1/2 inch (about 15 g) piece fresh ginger
- 3–4 green chilies, slit
- 3/4 cup (75 g) grated fresh coconut (for dry roast and paste)
- 1 tbsp (7 g) coriander seeds
- 1 tsp (2 g) cumin seeds
- 1 tsp (2 g) fennel seeds
- 6–8 black peppercorns
- 3 cloves
- 1 small stick cinnamon, about 1 inch (2.5 cm)
- 1/2 tsp (1 g) red chili powder (adjust to taste)
- 1 tbsp (15 g) tamarind pulp dissolved in 1/4 cup (60 ml) warm water (or 1 tbsp lemon juice)
- 1 1/2 cups (360 ml) coconut milk (thick)
- 1/2 cup (120 ml) water or chicken broth, as needed
- Fresh cilantro for garnish

Instructions

1. Rub the chicken pieces with 1/2 tsp (2 g) salt and 1 tsp (4 g) turmeric; set aside to marinate 20–30 minutes. Roast the grated coconut in a dry skillet over medium heat, stirring, until golden brown and fragrant, about 6–8 minutes; remove and cool.
2. In the same skillet, dry-roast coriander seeds, cumin, fennel, black peppercorns, cloves, and cinnamon over medium heat until aromatic, 2–3 minutes. Grind the toasted spices together with the roasted coconut, garlic, ginger, and green chilies to a smooth paste using a little water as needed.
3. Heat 3 tbsp (45 ml) coconut oil in a heavy-bottomed pot over medium heat. Add curry leaves and sliced shallots and fry until the shallots are deep golden and caramelized, about 8–10 minutes. Remove half the caramelized shallots and reserve for garnish.
4. Add the marinated chicken pieces to the pot and brown lightly on all sides, 4–6 minutes. Stir in the ground spice-coconut paste and 1/2 tsp (2 g) salt; cook for 3–4 minutes until the raw aroma of spices dissipates.
5. Add 1/2 cup (120 ml) water or chicken broth and the tamarind water (or lemon juice). Bring to a simmer, cover, and cook on low heat until the chicken is tender, about 25–30 minutes depending on piece size.
6. Stir in 1 1/2 cups (360 ml) thick coconut milk and 1/2 tsp (2 g) red chili powder; simmer uncovered 6–8 minutes until the gravy is rich and slightly thickened. Adjust salt and heat. Finish with a few fresh curry leaves and the reserved fried shallots.
7. Garnish with fresh cilantro and serve hot with steamed rice, appam, or flatbreads.