Kozhicurryil Alappuzhaude Ruchimayam / AlleppeyChicken Curry

Name: Kozhicurryil Alappuzhaude Ruchimayam / Alleppey Chicken Curry
Cuisine: Indian
Ingredients: 1/2 kg Chicken cut into small pieces; 2 Onions finely chopped; 1/2 inch Ginger finely crushed; 2 Garlic pods finely minced; 1 Tomato thinly sliced; 2 Dried red chilies; 2 tbsp Coriander powder; 1/2 tsp Turmeric powder; 6-7 Peppercorns coarsely crushed; 1/2 stick Cinnamon stick; 8-10 Cashew nuts- ground into a smooth paste adding little water; 1/2 cup Thin coconut milk; 1/2 cup Thick coconut milk; 1/4 tsp mustard seeds; 1 sprig curry leaves; As needed oil; To taste salt

Little Hearts @cook_7834303

Try this succulent finger-licking dish made with chicken simmer in rich coconut & cashew sauce with a blend of aromat spices!

Little Hearts @cook_7834303

Try this succulent finger-licking dish made with chicken simmer in rich coconut & cashew sauce with a blend of aromat spices!

Saved

Ingredients

1/2 kgChicken cut into small pieces
2Onions finely chopped
1/2 inchGinger finely crushed
2Garlic pods finely minced
1Tomato thinly sliced
2Dried red chilies
2 tbspCoriander powder
1/2 tspTurmeric powder
6-7Peppercorns coarsely crushed
1/2 stickCinnamon stick
8-10Cashew nuts- ground into a smooth paste adding little water
1/2 cupThin coconut milk
1/2 cupThick coconut milk
1/4 tspmustard seeds
1 sprigcurry leaves
As neededoil
To tastesalt

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Steps

1

Clean, wash, & drain the chicken pieces. Marinate the chicken with half of the turmeric powder, pepper powder, and salt. Leave it aside for 20-30 mins.
2

Heat oil in a pan. Splutter mustard seeds, dry red chilies, cinnamon stick, and curry leaves.
3

Add the chopped onions and saute until golden brown. Add the crushed ginger & garlic and fry until the raw smell disappears
4

The spice powders-coriander powder, turmeric powder, & crushed peppercorns and fry for a minute. Add the marinated chicken pieces & sliced tomatoes and mix well.
5

Cover with a lid and cook on medium flame for 5 minutes. Pour the thin coconut milk and mix well. Cover and cook on low flame until the chicken is completely done. Once the oil starts to separate from the gravy, add the cashew paste & thick coconut milk. Simmer for another 5 mins.
6

Garnish with curry leaves. Remove from flame and serve hot with appam, ghee rice, or chapati.