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Malabar chicken curry


  • Heat the oil in a large heavy-bottomed pot. Turn the heat down, add the mustard seeds, curry leaves, chillies, onion, ginger and garlic and gently saute. Then add the garam masala, turmeric, chilli powder, ground coriander and salt with a little more oil, if needed, and gently cook to toast the spices, continually stirring. 
  • Add the potatoes and chicken to the pot. Toss well and cook until the chicken is sealed. Then add the coconut milk, mix well and continue cooking until the potatoes are tender and the chicken is cooked.
  • Serve on a bed of steamed rice.


  • 1 tbsp vegetable oil
  • ½ tspn mustard seeds
  • 6 curry leaves
  • 3 whole green chillies
  • 1 small onion, finely sliced
  • 1 tspn freshly grated ginger
  • ½ tspn crushed garlic
  • ¼ tspn garam masala
  • ¼ tspn turmeric
  • ½ tspn chilli powder
  • 1 tspn ground coriander
  • ½ tspn salt
  • 2 potatoes, peeled & cubed
  • 300 gm skinless, chicken breasts, cubed
  • 200 ml coconut milk

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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