Ingredients
The following ingredients have 2 Servings
- Chicken: 750 gms
- Shallots/Cheriya Ulli: 10-12 (sliced)
- Green chilli: 1 (slit)
- Ginger: 1 inch (sliced thinly)
- Garlic: 6 cloves (sliced thinly)
- Curry Leaves: 2 sprigs
- Coriander Powder: 2 tsp
- Turmeric powder: 1/2 tsp
- Kashmiri chilli powder: 1 1/2 tsp
- Garam Masala: 1 tsp
- To Roast And Grind:
- Grated coconut: 1 cup
- Saunf/Perumjeerakam: 3/4 tbsp
- Kashmiri chilli powder: 1 1/2 tsp
- Turmeric: 1/2 tsp
- Coriander powder: 1 tsp
- Garam Masala: 1/2 tsp
- Whole Peppercorns: 1/2 tbsp
- For Tempering:
- Coconut oil: 1 tbsp
- Shallots/Cheriya ulli: 3 (sliced)
- Kashmiri chilli: 3 (broken)
- Curry leaves: 1 sprig
- Salt: 1 1/2 tsp or as needed
- Water: 1/2 to 1 cup
Instruction
- In a large kadai or pan, add in chicken, shallots, ginger, garlic, green chilli, Kashmiri chilli powder, Kerala garam masala, coriander powder, turmeric powder, salt, curry leaves, and a little water.
- Give it a nice mix and cover and cook the chicken.
- In another pan add in grated coconut and on low - medium flame fry it until it start to get brown, add in Kashmiri chilli powder, coriander powder, turmeric powder, and garam masala.
- Give this a mix and then add in saunf (perumjeerakam) and whole peppercorns. Stir it well and roast. Once it is roasted well switch off the flame and allow it to cool. Grind it to a fine paste.
- Add the ground and roasted coconut masala into the cooked chicken and mix well. Then add water and again mix well.
- Once it starts to boil, simmer for 2 minutes.
- For seasoning- Heat another pan with coconut oil, add in the mustard seeds, shallots, whole red chilies, and curry leaves. Once all this is lightly roasted.
- Pour this over the chicken curry and cover with a lid.
- Serve warm with appam or kozhi pidi.( Recipe Link is shared in the Notes Section)
