Clhicken Curry from Kerala - alternative

Mangalore - Goa - Poultry


Quantity: Measure: Ingredients: Description:
One Kilogram Chicken Washed and cut
Tw0 Nos Coconut  
250 Grammes Shallots A type of onion with long, pointed, pear-shaped, aggregated bulbs
6 Medium Green Chillies  
1 Inch Ginger  
6 Flakes/Seeds/Cloves Garlic  
1/2 Bunch Curry Leaves  
6 Medium Red Chillies Dry Kashmir  
1 Teaspoon Mustard Seed  
1 Tablespoon Saunf - Fennel Seeds  
3 Medium Onions chopped/minced
2 Tablespoon Coconut Oil  
10 Nos Pepper Corns Black Pepper.


.1  Grate the coconuts. Peel the shallots. Clean, wash & cut green chilli & ginger.Saute till slightly golden. Put the above mixture in to a grinder and make a fine paste.
2 Clean, wash and cut chicken into curry cut pieces.
3 In a Wok heat some coconut oil. Add mustard seeds. Wait till it crackles.   Now add red chillies and chicken and sauté for some time. Add the above made paste and little water, ensuring that the gravy is not too watery.

Add salt and cook till the fat starts leaving from the sides and  chicken pieces are tender. Serve with hot appams or ghee rice.

Shallots: The mild-flavored bulb of this plant, used in cookery - The shallot can be distinguished from the others - onions - by its distinctive bulbs which are made up of cloves like garlic, but unlike garlic, the individual bulbs are not encircled together by a common membrane

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