Beginners Guide To Prepare Delicious Kerala Coconut Chicken Curry

Beginners Guide To Prepare Delicious Kerala Coconut Chicken Curry

Kerala Coconut Chicken Curry.

Beginners Guide To Prepare Delicious Kerala Coconut Chicken Curry Nowdays, you should can boil Kerala Coconut Chicken Curry using 29 ingredients and 11 steps. Here is how the way you achieve it.

Ingredients of Kerala Coconut Chicken Curry

  1. It’s 1/2 kg of kg Chicken.
  2. Prepare of To marinate.
  3. You need 1/2 teaspoon of Pepper.
  4. It’s to taste of Salt.
  5. You need 1 teaspoon of Vinegar.
  6. Prepare 1 teaspoon of Turmeric powder.
  7. It’s of To grind.
  8. Prepare 8-10 of Pearl Onions.
  9. It’s 5-6 of Garlic cloves.
  10. It’s 1 inch of Ginger.
  11. It’s 1/2 teaspoon of Fennel Seeds.
  12. It’s of for curry.
  13. It’s 1 cup of Thick coconut milk.
  14. It’s 3 tbsp of Coconut oil.
  15. It’s 2 of small Onions chopped.
  16. You need 8-10 of Curry Leaves.
  17. It’s 3-4 of Green Chillies slit.
  18. You need 2 of medium Tomatoes chopped.
  19. It’s to taste of Salt.
  20. It’s 1/3 cup of Water.
  21. It’s 1/2 teaspoon of Turmeric.
  22. Prepare 1 teaspoon of Coriander powder.
  23. Prepare 1/2 teaspoon of Cumin powder.
  24. It’s 1 teaspoon of Garam masala or chicken masala.
  25. You need 1 teaspoon of Red chilli powder – adjust.
  26. It’s of For Seasoning.
  27. It’s 2 tbsp of Coconut oil.
  28. You need 4-5 of pearl onions sliced.
  29. Prepare 6-7 of Curry leaves.

Kerala Coconut Chicken Curry instructions

  1. Marinate chicken with pepper turmeric vinegar and salt keep it aside for 1 hour.
  2. Crush coarsely all the ingredients mentioned under grind section.
  3. Heat oil in earthen vessel or heavy bottom pan. Add onion, green chillies and curry leaves. Stir fry until onions brown.
  4. Add ground mixture, saute until raw aroma goes away.
  5. Add spice powders and salt. Mix well for few seconds.
  6. Add tomatoes and cook until tomatoes are tender and mushy.
  7. Add chicken with 1/3 cup water. Mix well. Cover and cook until done stirring occasionally.
  8. Cook on high heat until gravy thickens. Add coconut milk, stir well. Switch off and cover the vessel.
  9. Heat oil in a small pan, add sliced pearl onions and curry leaves. Stir fry until onions are crispy.
  10. Add seasoning to curry. Mix well. Cover and rest for 15-20 minutes to allow flavours to set in.
  11. Serve with roti, appam, idiyappam, pulao.
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