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We hope you got benefit from reading it, now let’s go back to narkel diye murgir mangsho l coconut chicken curry - kerala style recipe. You can have 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 cook 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. Prepare 1 cup (approx 200 gms) grated coconut
4. You need 1 onion, roughly chopped
5. Provide 5 green chillies, roughly chopped
6. Take 1 tomato, chopped
7. Use 1.5 tbsp ginger-garlic paste
8. Prepare 15 curry leaves
9. Take 3 dried red chillies
10. Get 1 cinnamon stick
11. You need 1/2 tsp mustard seeds
12. Use 1/2 tsp fennel seeds
13. Use 1/2 tsp cumin seeds
14. Use 1/2 tsp turmeric powder
15. You need 1 tsp cumin powder
16. You need 1/2 tsp black pepper powder
17. You need 1/2 tsp garam masala powder
18. Prepare 3 tbsp mustard oil (1+2)
19. Provide 2 cup warm water
20. Provide As needed salt (according to taste)

Instructions 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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