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The ingredients needed to cook Narkel diye Murgir Mangsho l Coconut Chicken Curry - Kerala Style:
- Provide 600 g chicken (curry cut or drumsticks)
- Use 2 tbsp yogurt
- Prepare 1 cup (approx 200 gms) grated coconut
- Provide 1 onion, roughly chopped
- Take 5 green chillies, roughly chopped
- Provide 1 tomato, chopped
- Prepare 1.5 tbsp ginger-garlic paste
- You need 15 curry leaves
- Get 3 dried red chillies
- Provide 1 cinnamon stick
- Provide 1/2 tsp mustard seeds
- Use 1/2 tsp fennel seeds
- Use 1/2 tsp cumin seeds
- Use 1/2 tsp turmeric powder
- Provide 1 tsp cumin powder
- Get 1/2 tsp black pepper powder
- Get 1/2 tsp garam masala powder
- Provide 3 tbsp mustard oil (1+2)
- Take 2 cup warm water
- Use 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.
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