Steps to Make Quick Kerala Coconut Chicken Curry

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Kerala Coconut Chicken Curry

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We hope you got benefit from reading it, now lets 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 it.

The ingredients needed to cook Kerala Coconut Chicken Curry:

  1. Get 1/2 kg of kg Chicken.
  2. Prepare of To marinate.
  3. Provide 1/2 teaspoon of Pepper.
  4. Get to taste of Salt.
  5. You need 1 teaspoon of Vinegar.
  6. Get 1 teaspoon of Turmeric powder.
  7. Take of To grind.
  8. Provide 8-10 of Pearl Onions.
  9. Get 5-6 of Garlic cloves.
  10. Use 1 inch of Ginger.
  11. Take 1/2 teaspoon of Fennel Seeds.
  12. You need of for curry.
  13. Prepare 1 cup of Thick coconut milk.
  14. Provide 3 tbsp of Coconut oil.
  15. You need 2 of small Onions chopped.
  16. Take 8-10 of Curry Leaves.
  17. You need 3-4 of Green Chillies slit.
  18. Prepare 2 of medium Tomatoes chopped.
  19. Get to taste of Salt.
  20. Provide 1/3 cup of Water.
  21. You need 1/2 teaspoon of Turmeric.
  22. Use 1 teaspoon of Coriander powder.
  23. Prepare 1/2 teaspoon of Cumin powder.
  24. You need 1 teaspoon of Garam masala or chicken masala.
  25. Use 1 teaspoon of Red chilli powder - adjust.
  26. Prepare of For Seasoning.
  27. Take 2 tbsp of Coconut oil.
  28. Provide 4-5 of pearl onions sliced.
  29. Provide 6-7 of Curry leaves.

Steps to make Kerala Coconut Chicken Curry:

  1. Marinate chicken with pepper turmeric vinegar and salt keep it aside for 1 hour.
  2. Crush coarsely all the ingredients mentioned under grind section.
  3. Heat oil in earthen vessel or heavy bottom pan. Add onion, green chillies and curry leaves. Stir fry until onions brown.
  4. Add ground mixture, saute until raw aroma goes away.
  5. Add spice powders and salt. Mix well for few seconds.
  6. Add tomatoes and cook until tomatoes are tender and mushy.
  7. Add chicken with 1/3 cup water. Mix well. Cover and cook until done stirring occasionally.
  8. Cook on high heat until gravy thickens. Add coconut milk, stir well. Switch off and cover the vessel.
  9. Heat oil in a small pan, add sliced pearl onions and curry leaves. Stir fry until onions are crispy.
  10. Add seasoning to curry. Mix well. Cover and rest for 15-20 minutes to allow flavours to set in.
  11. Serve with roti, appam, idiyappam, pulao.

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