Ingredients
-
1
-
-
2
-
1
-
1/4
-
1
-
6
-
2
-
4
-
2
-
-
-
-
-
Directions
Chicken Curry-Kerala Style,Kerala is one of the south Indian states of India. Coconut is a main ingredient in almost all the recipes belonging to this region. Sometimes it is used scraped, sometimes as a paste, sometimes the milk of coconut is extracted and added to the dish and some other times it is dry roasted and then ground into a paste before adding it to any dish. Each way of adding coconut gives a distinctive flavour to the dish. Here in this curry the coconut is roasted and then made to a paste before finally adding it to the gravy.,very authentic and easy to make.Tastes good keep up the good work!,Kerala is one of the south Indian states of India. Coconut is a main ingredient in almost all the recipes belonging to this region. Sometimes it is used scraped, sometimes as a paste, sometimes the milk of coconut is extracted and added to the dish and some other times it is dry roasted and then ground into a paste before adding it to any dish. Each way of adding coconut gives a distinctive flavour to the dish. Here in this curry the coconut is roasted and then made to a paste before finally adding it to the gravy.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Marinate the Chicken in Chilli Powder, Turmeric Powder, Black Pepper Powder and Salt For 15-20 Minutes. |
|
2
Done
|
Then Add in Chopped Onions Chopped Garlic Chopped Ginger Slit Green Chilles and Curry Leaves and Set Aside For Another 1/2 an Hour. |
|
3
Done
|
Meanwhile Dry Roast the Corriander Seeds and the Chillies Till Lightly Browned. Make a Paste of This When at Room Temperature. Keep Aside. |
|
4
Done
|
Dry Roast the Scraped Coconut Till It Is Brown in Colour(do not Over Brown It). Make a Paste of This Too, When at Room Temperature, and Set Aside. |
|
5
Done
|
Mix in the Dry Roasted Corriander and Chilli Paste to the Chicken and Marinate For Another 1 Hour or More. |
|
6
Done
|
Heat a Thick Bottom Wok or a Deep Pan Add the Chicken and 1 Cup of Water and Cook Covered on High Flame(about 5-10 Minutes) Making Sure the Chicken Doesn't Scorch. |
|
7
Done
|
Keep Cooking on Low(covered) After This, While Stirring Ocassionally. |
|
8
Done
|
When the Chicken Is Done Add the Coconut Paste and Cook For Some More Time. |
|
9
Done
|
Finally Heat Some Coconut Oil and Splutter the Mustard Seeds and Add Sliced Onions, When They Are Light Brown in Colour Add the Curry Leaves and 2 Tbsp of Scraped Coconut. Fry Till the Coconuts Are Slightly Browned. Pour This Onto the Chicken and Mix. Cover and Remove from Flame. |
|
10
Done
|
Serve After Some Time With Kerala Parottas. |
