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

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, narkel diye murgir mangsho l coconut chicken curry - kerala style. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Narkel diye Murgir Mangsho l Coconut Chicken Curry - Kerala Style is one of the most popular of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Narkel diye Murgir Mangsho l Coconut Chicken Curry - Kerala Style is something that I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few components. 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.

The ingredients needed to make Narkel diye Murgir Mangsho l Coconut Chicken Curry - Kerala Style:

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