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

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We hope you got benefit from reading it, now let’s go back to narkel diye murgir mangsho l coconut chicken curry - kerala style recipe. You can cook narkel diye murgir mangsho l coconut chicken curry - kerala style using 20 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Narkel diye Murgir Mangsho l Coconut Chicken Curry - Kerala Style:
  1. Provide 600 g chicken (curry cut or drumsticks)
  2. Prepare 2 tbsp yogurt
  3. Take 1 cup (approx 200 gms) grated coconut
  4. Get 1 onion, roughly chopped
  5. Get 5 green chillies, roughly chopped
  6. You need 1 tomato, chopped
  7. Prepare 1.5 tbsp ginger-garlic paste
  8. Use 15 curry leaves
  9. Provide 3 dried red chillies
  10. Use 1 cinnamon stick
  11. Get 1/2 tsp mustard seeds
  12. Provide 1/2 tsp fennel seeds
  13. You need 1/2 tsp cumin seeds
  14. Use 1/2 tsp turmeric powder
  15. Get 1 tsp cumin powder
  16. Get 1/2 tsp black pepper powder
  17. Provide 1/2 tsp garam masala powder
  18. Use 3 tbsp mustard oil (1+2)
  19. Prepare 2 cup warm water
  20. Take As needed salt (according to taste)
Steps to make Narkel diye Murgir Mangsho l Coconut Chicken Curry - Kerala Style:
  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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