Discover all the perfect Kerala Coconut Chicken Curry recipes on the net in the one stop place that is cooking information. Whether you're on the lookout for a formidable appetizer, an elaborate meal, or a fast and easy Kerala Coconut Chicken Curry , you will find the recipes and recommendation you need. We provide you only the perfect Kerala Coconut Chicken Curry recipe here. We also have wide variety of recipes to try.
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There are tons of foods that you can eat that will be great for your body. To be sure, the foods mentioned in this article can help your body in many ways. They are essentially great, though, for making your heart healthy as it possibly can. Try to introduce these heart-healthy foods into your diet on a regular basis. Your heart will be grateful for it!
We hope you got benefit from reading it, now let’s go back to kerala coconut chicken curry recipe. To make kerala coconut chicken curry you need 29 ingredients and 11 steps. Here is how you do that.
The ingredients needed to make Kerala Coconut Chicken Curry:
- Provide 1/2 kg kg Chicken
- Prepare To marinate
- Use 1/2 teaspoon Pepper
- Take to taste Salt
- You need 1 teaspoon Vinegar
- Take 1 teaspoon Turmeric powder
- Provide To grind
- Provide 8-10 Pearl Onions
- You need 5-6 Garlic cloves
- Provide 1 inch Ginger
- Get 1/2 teaspoon Fennel Seeds
- Get for curry
- Take 1 cup Thick coconut milk
- Provide 3 tbsp Coconut oil
- Provide 2 small Onions chopped
- Take 8-10 Curry Leaves
- Take 3-4 Green Chillies slit
- Take 2 medium Tomatoes chopped
- Prepare to taste Salt
- Use 1/3 cup Water
- You need 1/2 teaspoon Turmeric
- Get 1 teaspoon Coriander powder
- Take 1/2 teaspoon Cumin powder
- Provide 1 teaspoon Garam masala or chicken masala
- Get 1 teaspoon Red chilli powder - adjust
- Use For Seasoning
- Prepare 2 tbsp Coconut oil
- Provide 4-5 pearl onions sliced
- Get 6-7 Curry leaves
Steps to make Kerala Coconut Chicken Curry:
- Marinate chicken with pepper turmeric vinegar and salt keep it aside for 1 hour
- Crush coarsely all the ingredients mentioned under grind section
- Heat oil in earthen vessel or heavy bottom pan. Add onion, green chillies and curry leaves. Stir fry until onions brown
- Add ground mixture, saute until raw aroma goes away
- Add spice powders and salt. Mix well for few seconds
- Add tomatoes and cook until tomatoes are tender and mushy
- Add chicken with 1/3 cup water. Mix well. Cover and cook until done stirring occasionally
- Cook on high heat until gravy thickens. Add coconut milk, stir well. Switch off and cover the vessel
- Heat oil in a small pan, add sliced pearl onions and curry leaves. Stir fry until onions are crispy
- Add seasoning to curry. Mix well. Cover and rest for 15-20 minutes to allow flavours to set in
- Serve with roti, appam, idiyappam, pulao
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