Chicken moilee curry
Kerala Chicken moilee – light coconut milk-based stew, with chicken, and a simple masala.
Ingredients
- 500 g Chicken curry cut
- 1 tbsp coconut oil
- 1 tsp Mustard seeds
- 10 nos Curry leaves
- ½ cup Onion finely chopped
- 1 tsp Ginger grated
- ¼ cup Tomato finely chopped
- 2 inch Cinnamon stick
- 2-3 petals Star anise
- 2 tsp Turmeric powder
- 1 no Green chilli deseeded
- 1 tsp Sugar optional
- 300 ml Coconut milk thin, second milk
- 50 ml Coconut milk thick, first milk
- 1 tsp Salt or to taste
- ½ tsp black pepper or to taste
For the crackling garnish
- 1 tsp coconut oil
- ½ tsp mustard seeds
- 4-5 no curry leaves chopped
Instructions
- Head 1 tbsp coconut oil in a pan. Add mustard seeds and curry leaves and let them crackle for a minute. Add the finely chopped onion, and cook for 2 minutes until the become transparent. Add the grated ginger and mix well.
- Add the cinnamon stick, star anise, chopped tomato, turmeric, green chilli, and salt. Mix well and cook on medium heat for 5 minutes, so that the tomatoes are soft.
- Add the chicken pieces and cook on both sides for 4-5 minutes. Pour in the thin coconut milk and mix well. Bring to a boil, cover, and cook on low heat for 25 minutes.
- If you want to make the curry slightly sweeter to bring out the flavours of the coconut even more you can add 1 tsp sugar to the curry, halfway through the cook.
- Finish off by adding thick coconut milk, adjust the seasoning as per your taste by adding pepper, and cook for another 2 minutes.
- Dish out in a serving bowl.
- Heat the remaining coconut oil in a spoon and heat it over a flame, add 1/2 tsp mustard seeds and chopped leftover curry leaves. Add this crackling mix to the moilee curry.
- Serve with steamed rice or Malabar parotta.