So you is likely to be making ready Kerala Coconut Chicken Curry recipes for your family however this tips may be useful.
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Kerala Coconut Chicken Curry
Kerala Coconut Chicken Curry

Before you jump to Kerala Coconut Chicken Curry recipe, you may want to read this short interesting healthy tips about Coconut Oil Is Really A Fantastic Product And Can In Addition Be Beneficial For Your Health.

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We hope you got benefit from reading it, now let’s go back to kerala coconut chicken curry recipe. You can cook kerala coconut chicken curry using 29 ingredients and 11 steps. Here is how you do it.

The ingredients needed to cook Kerala Coconut Chicken Curry:
  1. Take kg Chicken
  2. You need To marinate
  3. Take Pepper
  4. Use Salt
  5. Use Vinegar
  6. Get Turmeric powder
  7. Use To grind
  8. Take Pearl Onions
  9. Prepare Garlic cloves
  10. Get Ginger
  11. Provide Fennel Seeds
  12. Use for curry
  13. Use Thick coconut milk
  14. Get Coconut oil
  15. Get small Onions chopped
  16. Use Curry Leaves
  17. Prepare Green Chillies slit
  18. Provide medium Tomatoes chopped
  19. Use Salt
  20. Provide Water
  21. Get Turmeric
  22. You need Coriander powder
  23. Prepare Cumin powder
  24. Get Garam masala or chicken masala
  25. Take Red chilli powder - adjust
  26. You need For Seasoning
  27. Provide Coconut oil
  28. Prepare pearl onions sliced
  29. Take Curry leaves
Instructions to make Kerala Coconut Chicken Curry:
  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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