Narkel diye Murgir Mangsho l Coconut Chicken Curry - Kerala Style

Hello everybody, I hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, Narkel diye Murgir Mangsho l Coconut Chicken Curry - Kerala Style. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Narkel diye Murgir Mangsho l Coconut Chicken Curry - Kerala Style, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Narkel diye Murgir Mangsho l Coconut Chicken Curry - Kerala Style delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Narkel diye Murgir Mangsho l Coconut Chicken Curry - Kerala Style is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Narkel diye Murgir Mangsho l Coconut Chicken Curry - Kerala Style estimated approx 4 hours 30 minutes.

To begin with this recipe, we have to first prepare a few ingredients. You can cook Narkel diye Murgir Mangsho l Coconut Chicken Curry - Kerala Style using 20 ingredients and 11 steps. Here is how you can achieve that.

#cookpadturns2 Typically, Kerala Chicken is cooked in coconut milk – but I have used grated coconut instead of that. Also, it is cooked in coconut oil – but, I have used the my very own Shorsher Tel (mustard oil). This fusion turned out to be a super heat. Believe me, the flavour, texture and taste, everything is so perfect and precise. A perfect dish for any family get-together. Enjoy!

Ingredients and spices that need to be Get to make Narkel diye Murgir Mangsho l Coconut Chicken Curry - Kerala Style:

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

Steps to make 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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