Recipe: Yummy Narkel diye Murgir Mangsho l Coconut Chicken Curry - Kerala Style

Narkel diye Murgir Mangsho l Coconut Chicken Curry - Kerala Style. Tags: chicken curry, coconut, coconut chicken curry, creamy, fusion chicken curry, grated coconut, kerala chicken, kerala chicken curry, kerala cuisine, kerala style chicken, spicy, traditional. In every Bengali household, Sunday lunch is incomplete without a special Murgir Jhol. This chicken curry recipe yields tender chicken pieces in a hot, flavourful, stew-like jhol (curry).

The curry leaves and pearl onions further add to the Kerala characteristics of this curry. Nadan kozhi curry made by simmering chicken in spices & coconut milk. Serve with rice, parotta, appam or with ney choru. You can have Narkel diye Murgir Mangsho l Coconut Chicken Curry - Kerala Style using 20 ingredients and 11 steps. Here is how you achieve that.

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

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

Löydä HD-arkistokuvia ja miljoonia muita rojaltivapaita arkistovalokuvia, -kuvituskuvia ja -vektoreita Shutterstockin kokoelmasta hakusanalla Murgir Jhol Chicken Curry Bengali Style. Tuhansia uusia ja laadukkaita kuvia joka päivä. Bengali Kosha Murgir Mangsho is a dry type Chicken Curry with not use of water and should be cooked in Mustard Oil. Bengali cuisine is a culinary style originating in Bengal, a region in the eastern part of the Indian subcontinent, which is now divided between West.

Narkel diye Murgir Mangsho l Coconut Chicken Curry - Kerala Style instructions

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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