Curry Maleya
A rich and aromatic Parsi-style Malay curry that combines tender chicken with soft chunks of bottle gourd in a luscious coconut milk gravy. This historical recipe features a complex spice paste of saffron, ginger, and garlic, balanced by the fresh, citrusy notes of lemon grass. The dish is slow-cooked until the ghee separates, resulting in a creamy, golden sauce that pairs perfectly with steamed rice.
Ingredients
- 1 whole Chicken (whole, cut into pieces) (Originally '1 stuffed pullet/chicken'. Use a whole chicken cut into curry pieces.)
- 1 1/2 pounds Bottle Gourd (Dudhi) or Cucumber (Originally '1.5 seer'. Peeled, seeded, and cut into 2-inch pieces.)
- 1 pound Onions (Originally '0.5 seer'.)
- 1 cup Ghee (Originally '0.25 seer' (approx 225g).)
- 2 teaspoons Salt (Originally '1 tola' (approx 11-12g).)
- 1/2 teaspoon Saffron strands (Originally '5 val'. Use a generous pinch.)
- 1 inch piece Fresh Ginger (Originally '0.5 tola'.)
- 1 bulb Garlic (Originally '1 pod/bulb of garlic'.)
- 1 teaspoon Red Chili Powder (Originally '1 flat spoonful pure chili powder'.)
- 5 whole Cardamom pods
- 5 whole Cloves
- 1 1/2 inch Cinnamon stick
- 2 cups Coconut Milk (thick) (Originally 'milk extracted from 1 large coconut (0.5 seer)'.)
- 2 stalks Lemon Grass stalks (Originally '2 green tea leaves' (Lili Cha na padada). In Parsi cuisine, this typically refers to lemon grass (Lili Chai) for curries.)
More recipes using Chicken
Chicken Curry
A rich and aromatic Parsi-style chicken curry from the 1900s, featuring tender chicken simmered in a complex coconut and yogurt gravy. The sauce is thickened with roasted gram and poppy seeds, while a blend of over a dozen spices—including Goa chilies, cardamom, and nutmeg—creates a deep, savory flavor profile. Finished with fresh coconut milk and ghee, this dish offers a luxurious texture perfect for serving with rice or flatbreads.
Chicken Curry Cooked in Milk
A luxurious Parsi chicken curry defined by its unique cooking method where the meat is simmered in fresh milk instead of water, resulting in an exceptionally tender texture. The rich gravy is built upon a complex paste of ground almonds, poppy seeds, and coconut, balanced by the sharp tang of lemon juice and the warmth of traditional curry spices. This historical dish finishes with a glistening layer of separated ghee, offering a savory and aromatic experience best served with rice or flatbreads.
Chicken, Mutton, or Fish Curry
This versatile Parsi-style curry creates a rich, aromatic gravy suitable for chicken, mutton, or fish, defined by the luxurious use of fresh coconut milk. The dish begins with a flavorful paste of onions, ginger, and garlic simmered in thin coconut milk, then finished with thick coconut cream and a tangy burst of lemon juice or raw mango. The result is a creamy, golden curry where the ghee separates beautifully from the sauce, perfect for serving alongside steamed rice.
Madras Curry
This authentic Madras Curry offers a deep, complex flavor profile characteristic of historical Parsi-Gujarati cuisine, featuring tender chicken simmered in a rich coconut and tamarind gravy. The sauce is built upon a foundation of roasted spices, including coriander, mustard seeds, and black pepper, thickened with ground almonds and poppy seeds for a luxurious texture. Finished with a splash of strong vinegar and fresh herbs, this dish delivers a perfect balance of sour, spicy, and savory notes that pairs beautifully with rice or flatbreads.
Instructions
- 1Clean and cut the chicken into serving pieces. Peel the bottle gourd (or cucumber), remove seeds, and cut into 2-inch chunks. Soak the vegetable chunks in cold water until ready to use. Grate the fresh coconut and extract approximately 2 cups (0.5 seer) of thick coconut milk.
- 2Peel the onions, ginger, and garlic. Grind them together on a stone or in a food processor along with the saffron, chili powder, cardamom, cloves, and cinnamon to form a very fine paste. Note: Do not grind the lemon grass (tea leaves) at this stage; keep them whole.
- 3Heat the ghee in a tinned pot or heavy-bottomed pan. Add the ground masala paste and fry until it turns red and aromatic. Add the chicken pieces and salt, mixing well to coat the chicken. Continue frying until the chicken also takes on a reddish color.
- 4Drain the soaked vegetables and add them to the pot. Pour in the coconut milk. Wash the lemon grass stalks (or tea leaves) and add them whole into the pot. Cover the pot and place it over low heat (originally 'on embers'). Simmer gently until the chicken is tender and the ghee separates and floats to the surface.
- 5Once the curry is cooked and the ghee has risen to the top, remove the pot from the heat. Discard the lemon grass stalks (or leaves) before serving.
You Might Also Like
Meat or Chicken with Bottle Gourd
This traditional Parsi-style dish combines tender chunks of meat or chicken with soft, diamond-cut bottle gourd (dudhi) in a rich, savory gravy. The slow-cooking method allows the vegetable to absorb the meat's juices while retaining its shape, resulting in a melt-in-the-mouth texture. Finished with a touch of garam masala and optional sweetness, it offers a perfect balance of savory and aromatic flavors.
Chicken or Mutton Curry (Kari Marghi athva Gostni)
A rich and aromatic Parsi-style curry that masterfully blends the nuttiness of roasted gram and poppy seeds with the creamy sweetness of fresh coconut milk. This traditional dish features tender chicken or mutton simmered in a complex, hand-ground spice paste, balanced by the distinct tang of tamarind. The slow-cooking process allows the thick, savory gravy to develop a deep flavor profile and a beautiful separation of ghee, making it an indulgent meal best served with rice or crusty bread.
Chicken Curry
A rich and aromatic Parsi-style chicken curry from the 1900s, featuring tender chicken simmered in a complex coconut and yogurt gravy. The sauce is thickened with roasted gram and poppy seeds, while a blend of over a dozen spices—including Goa chilies, cardamom, and nutmeg—creates a deep, savory flavor profile. Finished with fresh coconut milk and ghee, this dish offers a luxurious texture perfect for serving with rice or flatbreads.
Chicken, Mutton, or Fish Curry
This versatile Parsi-style curry creates a rich, aromatic gravy suitable for chicken, mutton, or fish, defined by the luxurious use of fresh coconut milk. The dish begins with a flavorful paste of onions, ginger, and garlic simmered in thin coconut milk, then finished with thick coconut cream and a tangy burst of lemon juice or raw mango. The result is a creamy, golden curry where the ghee separates beautifully from the sauce, perfect for serving alongside steamed rice.