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Chai Panis Malabar Chicken

This Chai Panis Malabar Chicken is a flavor-packed dish loaded with spices and creamy coconut milk. Perfect for family dinners!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Servings: 4 servings

Ingredients

For the Chicken:

  • 2 pounds chicken breast cut into bite-size pieces
  • 1/2 cup vegetable oil for sautéing
  • 1 1/2 teaspoons mustard seeds adds nutty flavor
  • 1/2 teaspoon fenugreek seeds provides slightly bitter, sweet flavor
  • 12-15 pieces curry leaves finely chopped
  • 2-3 pieces dried red chiles choose cayenne or bird chiles for heat
  • 4 cups chopped red onion about 2 large onions
  • 2 1/2 tablespoons grated ginger for a warm, spicy kick
  • 1 teaspoon chili powder adjust to taste
  • 1 1/2 tablespoons ground coriander for herbal notes
  • 1 teaspoon turmeric for color and earthiness
  • 1/2 cup chopped cilantro leaves and/or stems for freshness
  • 3 cups chopped tomatoes for juiciness and acidity
  • 2 tablespoons fresh lime juice to brighten up the flavors
  • 1 teaspoon salt to taste
  • 1 cup unsweetened coconut milk adds creaminess without sweetness

Instructions

Cooking Instructions:

  • Step 1: Prepare Your Ingredients - Begin by chopping your onions, tomatoes, ginger, and cilantro. Cut the chicken into bite-sized pieces and set aside.
  • Step 2: Heat the Oil - In a large skillet, heat 1/2 cup of vegetable oil over medium heat. Once hot, add the mustard seeds and fenugreek seeds. Sauté for about 30 seconds until they start to pop and release their aromas.
  • Step 3: Sauté the Aromatics - Add the finely chopped curry leaves and dried red chiles to the skillet. Stir for a minute, allowing the flavors to meld. Then, add the chopped red onions and grated ginger. Sauté for 8-10 minutes until the onions are soft and translucent.
  • Step 4: Spice It Up - Sprinkle in the chili powder, ground coriander, and turmeric. Stir well to coat the onion mixture in spices, cooking for an additional 2 minutes.
  • Step 5: Cook the Chicken - Add the chicken pieces to the skillet, season with salt, and cook for about 5-7 minutes until the chicken is no longer pink and cooked through.
  • Step 6: Add the Tomatoes and Simmer - Stir in the chopped tomatoes and coconut milk. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet and let it cook for 15-20 minutes, allowing the flavors to meld beautifully.
  • Step 7: Finish with Lime and Cilantro - Once the chicken is tender and the sauce has thickened, stir in the fresh lime juice and chopped cilantro. Taste and adjust seasoning as needed.
  • Step 8: Serve and Enjoy - Serve your Chai Panis Malabar Chicken with steamed rice or warm naan, garnished with additional cilantro if desired.

Equipment

  • Large skillet or wok
  • Sharp Knife
  • Cutting Board
  • Measuring cups and spoons
  • Wooden Spoon

Notes

  • Leftovers taste even better the next day!
  • Feel free to adjust the spice levels to suit your taste.
  • Store in an airtight container in the refrigerator for up to 3 days.