Malabar ‘Chicken’ Curry

This is a great curry, quite hot, but with aromatic flavours that give it an unusual taste. The recipe is adapted from one by Camellia Panjabi.

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  • 1 pack faux chicken pieces (Redwood’s or Fry’s)
  • ½ tin cocounut milk
  • 1 tbs tamarind paste
  • 3 tbs veg oil
  • ½ tsp mustard seeds
  • 10 curry leaves
  • 1 onion, sliced
  • 1 large tsp fresh ginger, finely grated
  • 3 cloves garlic, chopped
  • 3 small green chillies, halved and de-seeded
  • 1 dried red chilli, chopped
  • 1 tsp chilli powder
  • ½ tsp turmeric
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • 2 large tomatoes, peeled and chopped
  • 2 tps veg oil
  • 1 small onion peeled and thinly sliced

If you prefer your faux chicken browned, then pre-fry it in a little vegetable oil and set aside while you make your curry sauce. In a wok or large frying pan, heat the oil and add the mustard seeds. When they start to pop, add 5 curry leaves a after a few seconds, add the onions and sauté for 5 mins. Add the ginger, garlic and chillis, after 2 minutes add the red chilli, chilli powder, turmeric, coriander and cumin. Add 2 tbs water and let the spices cook for a further 2 mins, stirring to prevent sticking. Add the chopped tomatoes and the tamarind. Reduce heat and simmer for 5 mins. Add the coconut milk and stir. Add the faux chicken, heat through. While this is heating, to add the finishing touch to your curry, add 2 tsp oil to a small frying pan and heat until piping hot then add sliced onion and fry for 30 seconds then add the remaining 5 curry leaves and fry for 10 more seconds. Then pour the over the curry, cover and leave for 3 mins then serve with rice or naan bread.

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2 Responses to Malabar ‘Chicken’ Curry

  1. Pingback: Soy Chix Curry with Lima Beans and Broccoli | Beans, Figs and Katz

  2. Beans, Figs and Katz says:

    so good!!!!!!!!! thanks for sharing a great recipe.

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