Traditional style of cooking has always been my favourite. In kerala, most of the dishes are prepared using coconut as main ingredient or as base. In this recepie the gravy is prepared by roasting the freshly grated coconut with spices and condiments and made into paste. And the meat is cooked in this gravy.

This curry can be served with rice, chapati, idiyappam ( string hoppers) , appam ( hoppers) etc.

Lets checkout the detailed recepie below 👇

RECEPIE:

Preparation time: 30 mins

Cooking time: 45 mins

Serves: 4 to 5

INGREDIENTS:

For Marination:

  • Red chilli powder: 1 tbsp
  • Turmeric powder: 1/2 tsp
  • Salt: as required

For Coconut paste:

  • Grated coconut: 1 cup
  • Shallots: 3 to 4
  • Curry leaves: few
  • Fennel seeds: 1 tsp
  • Black peppercorns: 5 to 6
  • Ginger: 1 small piece
  • Garlic: 3 to 4 cloves
  • Kashmiri chilli powder: 2 tbsp
  • Coriander powder: 2 tbsp
  • Garam masala powder: 1 tbsp
  • Coconut oil: 2 tbsp
  • Warm water: as required

For Gravy:

  • Chicken : 1 kg
  • Shallots: 1/2 cup chopped
  • Ginger garlic: 1 tbsp crushed
  • Curry leaves: few
  • Black pepper: 1 to 2 tsp crushed
  • Garam masala powder: 1 tsp
  • Salt: as required
  • Coconut oil: 4 tbsp

PREPARATION:

  • Marinate chicken pieces with the ingredients listed under ‘ For marination’ . Keep aside for 30 mins.
  • Meanwhile prepare the coconut paste. Heat a pan, add oil. Add grated coconut, shallots,curry leaces,ginger ,garlic ,fennel seeds and black peppercorns.
  • Saute till coconut starts to change its colour.
  • Add kashmiri chilli powder and garam masala and mix well for 2 mins.
  • Switch off the flame. Let it cool dowm and then blend into a fine paste by adding enough warm water.
  • Heat a kadai to prepare gravy. Add coconut oil. Add crushed ginger ,garlic, curry leaves and shallots. Saute till shallots turn golden brown.
  • Add the coconut paste , cook for 2 to 3 mins.
  • Now add the marinated chicken pieces and mix well. Add a cup of hot water and some salt. Cover and cook for 15 to 20 mins.
  • Add crushed pepper and garam masala powder and mix
  • Let it cook till gravy thickens for another 15 to 20 mins
  • Finally add some curry leaves and switch off the flame. Let it sit covered for atleast 30 mins before serving.

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