chicken curry
Chicken curry prepared by roasting coconut . Coconut grated should be roasted in oil until it turns light brown n grinded with other masalas.
Cooking Time
25min
Prep Time
20 min
Serves
4
Categories
Lunch
Curry
Cooking tools used
Pressure Cooker
Cuisines
Indian - Kerala
Ingredients
Main Section
chicken
500
gms
dry red chillies
6
unit/count
black peppercorns
1/2
tsp
cinnamon stick
1/2
inch
cloves
3
unit/count
curry leaves
2
sprig
coriander seeds
1/4
cup
coconut (grated)
1/2
cup
white onions
2
unit/count
green chillies
5
unit/count
ginger
1
inch
Garlic flakes
5
unit/count
coconut oil
6
tbsp
Step 1
Clean the chicken pieces in water. In order to avoid the foul smell u can clean it by using little drops of vinegar in water.
Step 2
Marinate chicken pieces with salt n turmeric. Keep aside. Cut lengthy wise onions, slit green chillies n chopped ginger. Add half portion of it to the marinated chicken. (Chopped ginger, green chillies n onions) The remaining portion keep aside for later use.
Step 3
Take a pan n add 1 tbsp oil. Add coriander seeds, coconut, dry red chillies, curry leaves, cinnamon, pepper, cloves. Roast well in low flame till it turns golden brown. When it cools powder it in mixie n second time add water n grind to a fine paste.
Step 4
Take a cooker n add oil. When it gets heated add crushed ginger n garlic. Saute well. Add the remaining portion of sliced ginger, onions n green chillies. Saute well for few seconds till it is translucent.
Step 5
Add the ground masala paste. As per your discretion u can add one tbsp of eastern chicken masala. Add the marinated chicken pieces n mix well. Mix little water n let it be a thick consistency.
Step 6
Close the lid n cook for 7 whistles.
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