Easiest Way to Prepare Yummy Narkel diye Murgir Mangsho l Coconut Chicken Curry - Kerala Style

Narkel diye Murgir Mangsho l Coconut Chicken Curry - Kerala Style. Also, it is cooked in coconut oil - but, I have used the my very own Shorsher Tel (mustard oil). Narkel diye Murgir Mangsho (Coconut Chicken Curry) - Kerala Style. Tags: chicken curry, coconut, coconut chicken curry, creamy, fusion chicken curry, grated coconut, kerala chicken, kerala chicken curry, kerala cuisine, kerala style chicken, spicy, traditional.

Jump to Recipe Print Recipe Jump to Video. I otherwise call this Red Chicken Curry for it's brilliant red gravy. Chicken curry well flavored with spices. You can cook Narkel diye Murgir Mangsho l Coconut Chicken Curry - Kerala Style using 20 ingredients and 11 steps. Here is how you cook that.

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

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

This recipe is my evolved kind of nadan chicken curry. It goes well with pathiri, any sort of rice variants (ghee rice, pulao, normal rice), chapathi, appam or any other Indian breads. It is an easy peasy recipe for kerala chicken curry. To finish the Keralan chicken curry, place a heavy-based, non-stick pan over a medium heat and add the vegetable oil.

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..

Narkel diye Murgir Mangsho l Coconut Chicken Curry - Kerala Style is one of the most well liked of current trending foods in the world. It's easy, it is quick, it tastes delicious. It is appreciated by millions daily. Narkel diye Murgir Mangsho l Coconut Chicken Curry - Kerala Style is something that I've loved my whole life. They're nice and they look wonderful.