Chicken Curry

Name: Chicken Curry
Total time: 1500 s
Yield: 10 servings
Cuisine: Indian
Ingredients: 1 kg Chicken; 3 cups Grated coconut; 2 tbsp Shallots Chopped; 5 Green chillies; 1 tbsp Coconut oil; Curry leaf 2 tbsp; 2 tsp Garam Masala powder; 2 Tomatoes; 2 tsp Ginger crushed; 2 tsp Garlic chopped; 2 tbsp Chilli powder; Turmeric powder half tbsp; 1 tsp Pepper powder; Cinnamon, Clove a few; as needed Salt; 2 Red chilli flakes; Coriander leaves chopped 1 tbsp; 1 tsp Ghee; Shallots half cup

Subha Suresh @cook_25348373

Kannur, Kerala

Kerala Traditional Chicken Curry.
Chicken cooked in Coconut roasted gravy.

Subha Suresh @cook_25348373

Kannur, Kerala

Kerala Traditional Chicken Curry.
Chicken cooked in Coconut roasted gravy.

Saved

Ingredients

25min

10 servings

1 kgChicken
3 cupsGrated coconut
2 tbspShallots Chopped
5Green chillies
1 tbspCoconut oil
Curry leaf 2 tbsp
2 tspGaram Masala powder
2Tomatoes
2 tspGinger crushed
2 tspGarlic chopped
2 tbspChilli powder
Turmeric powder half tbsp
1 tspPepper powder
Cinnamon, Clove a few
as neededSalt
2Red chilli flakes
Coriander leaves chopped 1 tbsp
1 tspGhee
Shallots half cup

Saved

Steps

25min

1

Marinate the chicken pieces with all powders & salt 15 min.
Heat a kadai. Pour Coconut oil, add grated coconut, red chilli flakes, garlic, shallots, curry leaf, cinnamon, cloves. Stir it on medium flame.
2

When it turns brown, remove from heat. Cool it
3

Grind it into a fine paste. Keep it aside.
Cook the marinated chicken pieces with green chillies, remaining shallots, chopped coriander leaves, ginger crushed & 1 cup water.
4

When the chicken pieces cooked, add coconut paste. Stir it. well.
5

When it becomes gravy consistency, remove from heat.
Heat a kadai, pour ghee, add curry leaf & chopped shallots. Stir it till it done. remove from flame.
Transfer it into the chicken curry.
Serve hot with Rice, Chappati, Roti & Parathas.