Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, narkel diye murgir mangsho l coconut chicken curry - kerala style. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Narkel diye Murgir Mangsho l Coconut Chicken Curry - Kerala Style is one of the most well liked of current trending meals on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Narkel diye Murgir Mangsho l Coconut Chicken Curry - Kerala Style is something which I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can cook narkel diye murgir mangsho l coconut chicken curry - kerala style using 20 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Narkel diye Murgir Mangsho l Coconut Chicken Curry - Kerala Style:
- Take 600 g chicken (curry cut or drumsticks)
- Take 2 tbsp yogurt
- Make ready 1 cup (approx 200 gms) grated coconut
- Get 1 onion, roughly chopped
- Prepare 5 green chillies, roughly chopped
- Make ready 1 tomato, chopped
- Make ready 1.5 tbsp ginger-garlic paste
- Get 15 curry leaves
- Prepare 3 dried red chillies
- Make ready 1 cinnamon stick
- Make ready 1/2 tsp mustard seeds
- Make ready 1/2 tsp fennel seeds
- Make ready 1/2 tsp cumin seeds
- Prepare 1/2 tsp turmeric powder
- Prepare 1 tsp cumin powder
- Make ready 1/2 tsp black pepper powder
- Prepare 1/2 tsp garam masala powder
- Get 3 tbsp mustard oil (1+2)
- Take 2 cup warm water
- Take As needed salt (according to taste)
Steps to make Narkel diye Murgir Mangsho l Coconut Chicken Curry - Kerala Style:
- 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.
- Meanwhile, mix onion and green chillies together and make a fine paste of them.
- 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.
- Add onion-chilli paste and sautè until the mixture changes colour and gets thicken.
- Now, add the grated coconut and tomato. Stir till the water leaves coconut and the tomato gets blended.
- Add the marinated chicken pieces and mix well. Add the warm water.
- Check for salt. As already added in marination, you might not need more. If required, add according to your taste.
- 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.
- Once the chicken is well cooked, sprinkle the garam masala powder and give a quick mix.
- Cover the lid, turn off the flame and let it rest for 5 minutes.
- Your hot, spicy and tangy Coconut Chicken Curry is ready to be served now.
So that’s going to wrap this up for this exceptional food narkel diye murgir mangsho l coconut chicken curry - kerala style recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
