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Before you jump to Kerala Coconut Chicken Curry recipe, you may want to read this short interesting healthy tips about Here Are A Few Simple Explanations Why Consuming Apples Is Good.
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We hope you got insight 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 cook it.
The ingredients needed to prepare Kerala Coconut Chicken Curry:
- Prepare 1/2 kg kg Chicken
- Take To marinate
- Prepare 1/2 teaspoon Pepper
- Use to taste Salt
- You need 1 teaspoon Vinegar
- You need 1 teaspoon Turmeric powder
- Prepare To grind
- Provide 8-10 Pearl Onions
- Provide 5-6 Garlic cloves
- Take 1 inch Ginger
- You need 1/2 teaspoon Fennel Seeds
- You need for curry
- Prepare 1 cup Thick coconut milk
- Prepare 3 tbsp Coconut oil
- Prepare 2 small Onions chopped
- Provide 8-10 Curry Leaves
- Provide 3-4 Green Chillies slit
- You need 2 medium Tomatoes chopped
- Prepare to taste Salt
- Take 1/3 cup Water
- Prepare 1/2 teaspoon Turmeric
- Prepare 1 teaspoon Coriander powder
- Take 1/2 teaspoon Cumin powder
- Prepare 1 teaspoon Garam masala or chicken masala
- You need 1 teaspoon Red chilli powder - adjust
- Take For Seasoning
- Prepare 2 tbsp Coconut oil
- Provide 4-5 pearl onions sliced
- Get 6-7 Curry leaves
Instructions 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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