Steps to Prepare Favorite Narkel diye Murgir Mangsho l Coconut Chicken Curry - Kerala Style

Hey everyone, 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. For mine, I am going to make it a bit unique. This will be really delicious.

Narkel diye Murgir Mangsho l Coconut Chicken Curry - Kerala Style is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Narkel diye Murgir Mangsho l Coconut Chicken Curry - Kerala Style is something which I’ve loved my entire life.

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 it.

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

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

So that’s going to wrap it up with this exceptional food narkel diye murgir mangsho l coconut chicken curry - kerala style recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!