Narkel diye Murgir Mangsho l Coconut Chicken Curry - Kerala Style

Name: Narkel diye Murgir Mangsho l Coconut Chicken Curry - Kerala Style
Total time: 16200 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 600 g chicken (curry cut or drumsticks); 2 tbsp yogurt; 1 cup (approx 200 gms) grated coconut; 1 onion, roughly chopped; 5 green chillies, roughly chopped; 1 tomato, chopped; 1.5 tbsp ginger-garlic paste; 15 curry leaves; 3 dried red chillies; 1 cinnamon stick; 1/2 tsp mustard seeds; 1/2 tsp fennel seeds; 1/2 tsp cumin seeds; 1/2 tsp turmeric powder; 1 tsp cumin powder; 1/2 tsp black pepper powder; 1/2 tsp garam masala powder; 3 tbsp mustard oil (1+2); 2 cup warm water; As needed salt (according to taste)

Deepsikha Chakraborty @cook_14092070

Bangalore

#cookpadturns2 Typically, Kerala Chicken is cooked in coconut milk – but I have used grated coconut instead of that. Also, it is cooked in coconut oil – but, I have used the my very own Shorsher Tel (mustard oil). This fusion turned out to be a super heat. Believe me, the flavour, texture and taste, everything is so perfect and precise. A perfect dish for any family get-together. Enjoy!

Deepsikha Chakraborty @cook_14092070

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Ingredients

4 hours 30 minutes

3 servings

600 gchicken (curry cut or drumsticks)
2 tbspyogurt
1 cup(approx 200 gms) grated coconut
1onion, roughly chopped
5green chillies, roughly chopped
1tomato, chopped
1.5 tbspginger-garlic paste
15curry leaves
3dried red chillies
1cinnamon stick
1/2 tspmustard seeds
1/2 tspfennel seeds
1/2 tspcumin seeds
1/2 tspturmeric powder
1 tspcumin powder
1/2 tspblack pepper powder
1/2 tspgaram masala powder
3 tbspmustard oil (1+2)
2 cupwarm water
As neededsalt (according to taste)

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Steps

4 hours 30 minutes

1

Marinate the chicken pieces with yogurt, ginger-garlic paste, turmeric powder, cumin powder, black pepper powder, salt and 1 table-spoon mustard oil for 3-4 hours.
2

Meanwhile, mix onion and green chillies together and make a fine paste of them.
3

Heat oil in a pan and temper with cumin seeds, mustard seeds, fennel seeds, dried red chillies, cinnamon and curry leaves. Allow the spices to splutter.
4

Add onion-chilli paste and sautè until the mixture changes colour and gets thicken.
5

Now, add the grated coconut and tomato. Stir till the water leaves coconut and the tomato gets blended.
6

Add the marinated chicken pieces and mix well. Add the warm water.
7

Check for salt. As already added in marination, you might not need more. If required, add according to your taste.
8

Cover the lid and cook on low to medium flame for 20 minutes or until the chicken is well cooked. Gravy should be thick, so don’t add any more water.
9

Once the chicken is well cooked, sprinkle the garam masala powder and give a quick mix.
10

Cover the lid, turn off the flame and let it rest for 5 minutes.
11

Your hot, spicy and tangy Coconut Chicken Curry is ready to be served now.

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Cooksnaps

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Deepsikha Chakraborty @cook_14092070

on December 16, 2018 16:19

Bangalore

Food Enthusiast, Stylish, Photographer and Blogger. Love to travel and a movie buff.My Blog: http://whenabongcooks.com/Instagram: https://www.instagram.com/when_a_bong_cooks/

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Narkel diye Murgir Mangsho l Coconut Chicken Curry - Kerala Style

Narkel diye Murgir Mangsho l Coconut Chicken Curry - Kerala Style

Ingredients

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