Malabar is famous for non-vegetarian dishes. I am presenting before you a modified version of Malabar chicken curry which really tastes different from other Kerala's own tastes. Yet, it gives the true effects of a traditional special dish to its perfection. It can be made both of coconut oil or palm oil, of your choice. It is a very mild dish and has less aroma comparing to other chicken dishes, yet it has a pleasant smell of curry leaves and cumin seeds. It has a slight sweetness since raisins are also added.

Ingredients:
Chicken - 1/2 kg
Onion big sized - 2
Green chillies split into two- 3
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Coconut scraped - 1 small cup
Kus kus - 1 table spoon
Garam masala powder - 3/4 tsp
Fried coriander powder - 2 tsp
Chilli powder - 1/4 tsp(If you need, you can add a little more)
Turmeric powder - 1/4 tsp
Black pepper powder - 1/4 tsp
Curry leaves - A bunch
Cumin seeds - 3/4-1 tsp
Salt - As needed
Cashew nut - 1/4 cup (You can add a little more)
Tomato - 1
Raisins - 10-15
Oil - 2-3 tsp

Method of preparation:
1.Take chicken pieces in a pressure cooker. Add salt, turmeric powder, ginger-garlic paste, green chillies and pepper powder. Add a little water and cook it well. Keep it aside.
2. Soak kus kus and cashew nuts in water separately. Slice one onion and cut into small pieces, the other and keep them separately.
3. Take a pan and add a little oil to it. When oil heats add 1/2 tsp cumin seeds and a handful of fresh curry leaves to it. Then add sliced onion and cook it for 5-7 minutes. Onion should never turn its colour.
4. Add scrapped coconut to it and stir continuously for about 1 minute and put the flame off.
5. When it drops its temperature grind it well in a mixer by adding a little water and soaked kus kus. Add cashew nuts to it and just crush it. (Need not be made a paste).
6. Add the gravy to cooked chicken and boil it well. If needed, add extra salt.
7. Finely cut one tomato. Heat a pan and add the rest of the oil.
8. Add 1/4 tsp cumin seeds, raisins and a handful of curry leaves. Add onion and put the flame high. Fry it till it turns light brown and add freshly cut tomatoes. Stir continuously for 1 minute and pour this contents to the curry.
9. Stir well. Put the flame off.
Malabar chicken curry serves best with chappathi, appam, roti and perotta. It can be served with plain rice too.