Narkel diye Murgir Mangsho l Coconut Chicken Curry - Kerala Style

Narkel diye Murgir Mangsho l Coconut Chicken Curry - Kerala Style.

You can have Narkel diye Murgir Mangsho l Coconut Chicken Curry - Kerala Style using 20 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Narkel diye Murgir Mangsho l Coconut Chicken Curry - Kerala Style

1. Prepare 600 g of chicken (curry cut or drumsticks).
2. You need 2 tbsp of yogurt.
3. It's 1 cup of (approx 200 gms) grated coconut.
4. You need 1 of onion, roughly chopped.
5. It's 5 of green chillies, roughly chopped.
6. It's 1 of tomato, chopped.
7. Prepare 1.5 tbsp of ginger-garlic paste.
8. Prepare 15 of curry leaves.
9. Prepare 3 of dried red chillies.
10. You need 1 of cinnamon stick.
11. Prepare 1/2 tsp of mustard seeds.
12. You need 1/2 tsp of fennel seeds.
13. You need 1/2 tsp of cumin seeds.
14. Prepare 1/2 tsp of turmeric powder.
15. You need 1 tsp of cumin powder.
16. Prepare 1/2 tsp of black pepper powder.
17. Prepare 1/2 tsp of garam masala powder.
18. Prepare 3 tbsp of mustard oil (1+2).
19. It's 2 cup of warm water.
20. You need As needed of salt (according to taste).

Narkel diye Murgir Mangsho l Coconut Chicken Curry - Kerala Style instructions

1. 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..
2. Meanwhile, mix onion and green chillies together and make a fine paste of them..
3. 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..
4. Add onion-chilli paste and sautè until the mixture changes colour and gets thicken..
5. Now, add the grated coconut and tomato. Stir till the water leaves coconut and the tomato gets blended..
6. Add the marinated chicken pieces and mix well. Add the warm water..
7. Check for salt. As already added in marination, you might not need more. If required, add according to your taste..
8. 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..
9. Once the chicken is well cooked, sprinkle the garam masala powder and give a quick mix..
10. Cover the lid, turn off the flame and let it rest for 5 minutes..
11. Your hot, spicy and tangy Coconut Chicken Curry is ready to be served now..

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