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Recipe Submitted By : Guest
Submitted on : 17/01/07
Serves : 4
Difficulty : Hard
Preparation Time : 30 Minutes


A typical kerala chicken curry



Chicken (800 gm) - 12 medium sized pieces
Onions - 2 medium sized bulbs, sliced
Grated coconut - 2 cups
Garlic - 8
Cloves - 10
Corriander - 1 tbsp
Red chilli powder - 1 tbsp
Green Chilli (slit) - 2
Red chilli (whole) - 2
Termeric powder - 1 tsp
Juliennes of ginger - 1 tbsp
Curry leaves - 12
Oil - 2 tbsp
Water - 2 Cups
Salt to taste


Heat half the oil in a heavy-bottomed pan on medium level till hot. Add the garlic, coriander and red chilli powders along with the grated coconut. Roast on low heat while stirring frequently till the coconut is evenly dark brown and aromatic. Allow to cool and grind with little water to make a thick paste.
Heat the remaining oil in the same pan and add the curry leaves, ginger, green chilli(es) along with the chopped onions. Fry on medium level for about 3 minutes or till the onions are light brown in color.
Add the chicken, turmeric powder, whole red chilli(es), water and the coconut paste. Sprinkle salt to taste. Mix well. Cover and cook on low heat for about 25 minutes or till the chicken is tenderised.
Garnish with finely chopped coriander.

Finely chopped coriander leaves can be used for garnishing (optional)

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