|Cook Time||30 minutes|
- 750 g chicken
- 2 nos onion
- 1 nos tomato
- 1 ginger piece
- 1 1/2 cups coconut grated
- 1/4 teaspoon fennel seeds
- 3 nos shallot
- curry leaves
- 8 nos chillies red
- 1/4 cup coriander seeds
- 1/4 teaspoon black peppercorn
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon garam masala
- coconut oil
- clean and cut chicken in to medium size curry pieces.wash well and keep aside.
- dry roast red chili and coriander seeds ,once done .grind well and make a fine powder.add 2-4 teaspoon water in to the powder.grind well and make a fine paste.
- add this to the cleaned chicken pieces.add salt and turmeric powder.mix well and keep aside.
- heat oil in another pan ,add shallots ;saute well then add grated coconut,peppercorns and fennel seeds.saute well until coconut turns to golden brown.
- switch off stove and transfer the roasted coconut in to another bowl.let it cool.then grind well and make a fine smooth paste.
- heat oil in a curry pot, add curry leaves ,saute well then add thinly sliced onion and chopped ginger .saute till onion become transparent.then add chicken pieces and chopped tomato.add 2 glass water mix well and cook covered.
- once chicken cooked well add the grounded coconut paste(if you feel the gravy is too thick add sufficient amount hot water along with coconut) and garam masala,mix well .let it boil for few minutes.switch of the stove.
- heat oil in a pan, splutter mustard .add curry leaves.saute well. pour this to the gravy.
- serve hot with pathiri
add spices as per your taste.
Sujitha Nair says
thanks to all
Tony Lewis says
My Wife and I just love your curries. We have been to Kerala once and we enjoyed the food there too. Cochin is where we went. Must visit again. Any tips for us.
Sujitha Nair says
Thank you dear Tony Lewis and sorry for my late reply.So happy to know that you and your wife liked my curries and hope you visited the beautiful places in and around Cochin,May be this website can help you for your next visit,https://www.keralatourism.org/