Start by gathering all your ingredients. Cut the chicken breast into bite-size pieces and chop the onions, tomatoes, ginger, and cilantro. Having everything prepped will make the cooking process smoother.
In a large skillet or wok, heat 1/2 cup of vegetable oil over medium heat. Once the oil is hot, add the mustard seeds and allow them to pop for about 30 seconds. This step will infuse the oil with a wonderful flavor.
Next, add the fenugreek seeds, finely chopped curry leaves, and dried red chiles to the skillet. Sauté these ingredients for 1-2 minutes until aromatic.
Add the chopped red onions to the skillet. Stir frequently and cook for about 10 minutes, or until the onions are softened and golden brown.
Stir in the grated ginger, chili powder, ground coriander, and turmeric. Cook for another 2-3 minutes to toast the spices, allowing their flavors to release fully.
Now it’s time to add the chicken pieces to the skillet. Stir well to coat the chicken in the spicy onion mixture. Cook for about 5-7 minutes, or until the chicken is no longer pink.
Pour in the chopped tomatoes and coconut milk. Stir well to combine all the ingredients, then bring the mixture to a gentle simmer. Reduce the heat to low and cover the skillet.
Allow the chicken to simmer for 15-20 minutes. Stir occasionally to prevent sticking.
Once the chicken is cooked, stir in the fresh lime juice and chopped cilantro. Adjust the seasoning with salt if necessary. Your Chai Panis Malabar Chicken is now ready to serve!
