Malabar Chicken Curry

This recipe is from the best cook in this whole world!!! not me my Mom!!! I make a lot of variation in her recipes but this time i thought I'll try the authentic one!

Though her recipes are very spicy i reduce all spices to a medium range so that my lil ones also can enjoy! When i was a kid i used to eat a lot of spices and really really a lot of chillies but after getting preggo with my first ones all the gastric things and heart burn showed up and i am now forced to give up spicy things.. But sometimes i do eat spicy food at my own risk! LOL! Also my #2 is hates anything spicy.. except for chicken and fish and eggs!

here goes the recipe but with reduces spice!

Half of a chicken around 1/2 kg

whole spices - cardamon,cloves 3 each

a small piece of cinnamon stick

1/2 tsp pepper

onions - 2 large

ginger garlic paste - 1 tbsp

potatoes - 1 large

tomatoes - 2 medium

turmeric pwrd - 1/4 - 1/2 tsp

red chili pwdr - 1/2 tsp increase as per your taste

coriander pwdr - 1/2 tsp

coriander,curry and mint leaves - for garnish

oil for frying.

salt to taste.

In a large pan or cooker heat the oil and add the whole spices. When the aroma comes add the onions and saute till brown. Add the ginger garlic paste and saute again. Add the powdered spices and saute for another 2-3 mts. Add tomatoes, chicken and salt to it and cook till the chicken is done. Do not add water. Keep on stirring the chicken if its getting burned. When the chicken is cooked add some water if u want some gravy otherwise mix well and garnish with the green leaves. Serve with rice, roti, prata, bread or what ever!!! :)

Thenga Chor (Coconut Rice)

My grandma makes the best coconut rice in the whole world!!!! it is so delicious that even if we make it just like her it wont taste the same. she sure has a magic touch. :) Today i have tried my best to make it just like her i know it doesnt taste like hers but still i tried my best.

In calicut coconut rice is made of matta rice. its round and brown and takes some time to cook. Malabaries usually use this rice. There is also white matte rice but as its not available in singapore i use the brown rice. Another rice which is commonly used is ponni rice. Its white long grain rice and very easy to cook. But my son doesnt like it so i hardly use it.

Back to coconut rice/thenga chor here are the ingredients

2 tbsps dalda or ghee (i used dalda)
4-5 shallots
3 cups rice
1.5 cup grated coconut
1 tbsp methi seeds/ulluva
1 tbsp fennel seeds/perunjeerakam/saunf
7 cups water
salt to taste

In a pressure cooker heat the dalda or ghee and add finely chopped shallots to it

When the shallots are brown add water

Grind the coconut and fennel seeds into a fine paste with less water

When the water boils add the rice, methi seeds, coconut, salt and cardamon to it.

Pressure cook in low flame for 30 mts.

When the steam is gone remove the whistle and mix the rice well.

Now its ready to serve with any chicken curry with gravy!


Srivalli here goes another entry from me for the Rice Mela! i hope your not fed up of me!! LOL!

Neyichor/ Ghee rice

Neyichor/Ghee rice is another very famous rice in malabar. And my kiddos love it. I was late today from my daughter school so i though i'll make this because its easy and fast and i had chicken curry to go with it!!

I usually make neychor and biriyani with kaima or kola rice, which gives an authentic malabar taste! but as didnt have it at home i made it with basmati rice.

Well another reason is i wanted to send this enty for Srivallis Rice Mela!!

All you'll need for this is--

4 cups basmati rice
4 cardomons
4 cloves
a small piece of cinnamon
1 small onion
2 tbsp of ghee
salt to taste
8 cups of water

Heat the ghee in a nonstick vessel or any other heavy bottom vessel.
Add the spices to it.
When the smaell comes out of the spieces add the onions and saute till brown.
After that add water and salt to it.
Once the water boils add rice to it and cook till all the water drains off.

Its so easy and ur kids will sure love this with or without any curry!




Heres the pic of neyichor with chicken curry.

Malabar chicken curry with coconut

Today my daughter had her orientation for her new class K1. (wow! time sure flies!!!) i though i would be back soon so i took the chicken out and didnt cook any thing else and went to her school. but when i came back it was already 11:30am and my kiddos usually have lunch by 12:30 ish. i was like OMG!! what im going to do now..

i decided to make neyichor (ghee rice) and chicken curry. but i knew that with all sauteing and stuff i cant make it by 12:30.


Then my sis called me and told me to come online. While i was chatting with her she gave me this recipe. She told me just mix every thing and toss it into the cooker and add grinded coconut.. i was like what??? no sauteing and no oil???? how come.. she said try it..
And then i just did just like she told me and it really came out good.

chicken 500 grms washed and cut into small pieces
1 medium sized onion
1 small tomato
1 large potato
1.5 tbsp ginger garlic paste
1 tbsp lime juice
1/2 tsp turmeric pwdr
1 tsp red chilli pwdr
2.5 tbsp coriander pwdr
1 tsp pepper pwdr
curry leaves, mint and coriander leaves - a handful
grated coconut - 1 cup
1 tsp fennel seeds/perumjeerakam
salt to taste

mix all the ingredients except the curry,mint and coriander leaves and coconut and fennel seeds in a pressure cooker. My sis told me not to add water but i added 1/4th cup to avoid burning (i didnt want to take the risk!!)LOL! Cook for 15 mts.

Grind the coconut and fennel seeds to a fine paste with 1/4 cup of water

When the pressure is gone add the coconut paste to it. And cook on a low flame till bubbles appear. Add all the leaves to it.

Serve hot with neychor or any type of pathiris.



This is the first time im cooking a chicken curry oilless!! :) Thanks to my dear sis for sharing such a wonderful recipe with me. I love you and miss you. **sniff sniff** :-)

Gothamb Pathiri (Wheat Roti)

Gothamb Pathiti (Wheat Roti) is one of the specialities of Malabar side in Kerala. Most of the muslims from calicut especially kuttichira and thekkepuram cant imagine a dinner without this! LOL! This is also made for breakfasts. Gothamb Pathiri is also known as Kannuvecha Pathiri or madakki chapathi.

There are 2 -3 folds in this deep fried roti and this is my next entry for Roti Mela.

This is what you'll need.

• Atta for dough
• Salt to taste
• water to knead
• oil for frying.

This is how u make it.

• Knead aata as usual.Make medium size ball and make a large chapathi. Apply oil lightly on it.
• Then fold the 2 sides to the centre. Apply oil lightly on top.
• Again fold the other 2 sides to make a square and apply oil on top .Now fold again from each corner to form another small square.

• Turn to the other side and roll again till its thin.. not so thin...
• Deep fry the pathiri.