Seasoning to Recipe: Narkel diye Murgir Mangsho l Coconut Chicken Curry – Kerala Style Delicious

Narkel diye Murgir Mangsho l Coconut Chicken Curry – Kerala Style.

Narkel diye Murgir Mangsho l Coconut Chicken Curry - Kerala Style Cooking Narkel diye Murgir Mangsho l Coconut Chicken Curry – Kerala Style is a fun point, in addition it becomes much more special value if you cook it on your own. By utilizing the complying with 20 active ingredients, you can begin cooking 11 actions. observe the complying with area for you to start cooking promptly.

Ingredients of Narkel diye Murgir Mangsho l Coconut Chicken Curry – Kerala Style

  1. Give 600 g of chicken (curry cut or drumsticks).
  2. Prepare 2 tbsp of yogurt.
  3. It’s 1 cup – (approx 200 gms) grated coconut.
  4. Give 1 of onion, roughly chopped.
  5. Need 5 for green chillies, roughly chopped.
  6. Provide 1 for tomato, chopped.
  7. Provide 1.5 tbsp for ginger-garlic paste.
  8. Need 15 of curry leaves.
  9. You need 3 – dried red chillies.
  10. Give 1 for cinnamon stick.
  11. Need 1/2 tsp mustard seeds.
  12. Require 1/2 tsp of fennel seeds.
  13. Provide 1/2 tsp of cumin seeds.
  14. Provide 1/2 tsp – turmeric powder.
  15. Require 1 tsp of cumin powder.
  16. Prepare 1/2 tsp of black pepper powder.
  17. Prepare 1/2 tsp – garam masala powder.
  18. You need 3 tbsp mustard oil (1+2).
  19. Give 2 cup – warm water.
  20. Need As needed for salt (according to taste).

Narkel diye Murgir Mangsho l Coconut Chicken Curry – Kerala Style instructions

  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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