“Malabar Chicken Curry” exemplifies  the sophisticated Indian dining of Ajanta.  Originating in the Malabar Coast, which spans the west coast states of Karnataka and Kerala in south India, this dish is a light curry with robust flavors. It is eaten hot in south India and presented over rice. 

Malabar Chicken Curry

Serves 6

• 3 tablespoons oil
• 2 teaspoons mustard seeds
• 1-inch piece ginger, chopped
• 3 to 4 dried red chiles, broken in pieces
• 3 medium onions, quartered and thinly sliced
• 2 pounds boneless, skinless chicken (dark meat recommended), cut in 1 to 2 inch pieces 
• 2 teaspoons coriander powder
• 1 teaspoon turmeric powder
• 2 teaspoons paprika
• 1/2 to 2 teaspoons hot chile pepper powder, to taste
• 2 teaspoons fennel powder
• 1 1/2 teaspoons black peppercorns
• 1 1/2 teaspoons salt
• 1 cup coconut milk
• 2 medium potatoes, peeled and cut into 3/4-inch-cubes
• 8 to 10 curry leaves

1. In a 6- to 8-quart saucepan, heat the oil. When hot, add mustard seeds. Fry for about 10 to 15 seconds. When mustard seeds pop, add ginger and broken red chiles.

2. Add onions and sauté over medium to high heat until slightly brown, about 10 to 12 minutes. Raise the heat to high and wait 1 to 2 minutes, or until the pan gets very hot. Add chicken and stir-fry until almost all the moisture has dried up and the chicken is nicely browned.

3. Reduce heat to medium; add all the spices and salt. Stir for 3 to 4 minutes and then add coconut milk (shake can before opening). Bring the mixture to a boil; add 1/4 cup water if there is not enough liquid. Reduce heat, add potatoes, cover and simmer slowly for about 20 to 25 minutes, or until chicken and potatoes are tender. Add curry leaves during the last 5 minutes of cooking.

About Ajanta

Ajanta offers creative dishes from various regions of India. The elegant restaurant features Indian artwork inspired by the caves of Ajanta. Ajanta has been voted the Best Indian Restaurant in the San Francisco Bay Area by: Zagat Survey, San Francisco Focus Magazine, Bay Area Restaurant Guide, and East Bay Express.