How to Cook Perfect Narkel diye Murgir Mangsho l Coconut Chicken Curry - Kerala Style

Janie Washington

Page content

How to Cook Perfect Narkel diye Murgir Mangsho l Coconut Chicken Curry - Kerala Style Delicious, fresh and tasty.

Narkel diye Murgir Mangsho l Coconut Chicken Curry - Kerala Style. This chicken curry recipe yields tender chicken pieces in a hot, flavourful, stew-like jhol (curry). It is so versatile that it can be eaten with rice/roti. Murgir Mangsho'r Jhol IF YOU LIKE MY VIDEO , PLEASE LIKE , SUBSCRIBE & SHARE FOR MORE SUCH VIDEOS.

Chicken curry well flavored with spices.

It goes well with pathiri, any sort of rice variants ( ghee rice, pulao, normal rice) and any Indian bread.

It is an easy peasy recipe for Kerala Chicken Curry which suits for a weekday menu.

You can cook 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

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

Good one for bachelor's and newbies to cooking also.

For the chicken curry: Add oil to the hot pressure cooker pot.

When hot, add chopped ginger, garlic, and sliced onions.

Aloo diye Murgir Jhol (Bengali Chicken Curry) is spicy, delicious & soupy chicken curry with potatoes flavoured with aromatic whole spices.

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

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..
Meanwhile, mix onion and green chillies together and make a fine paste of them..
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..
Add onion-chilli paste and sautè until the mixture changes colour and gets thicken..
Now, add the grated coconut and tomato. Stir till the water leaves coconut and the tomato gets blended..
Add the marinated chicken pieces and mix well. Add the warm water..
Check for salt. As already added in marination, you might not need more. If required, add according to your taste..
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..
Once the chicken is well cooked, sprinkle the garam masala powder and give a quick mix..
Cover the lid, turn off the flame and let it rest for 5 minutes..
Your hot, spicy and tangy Coconut Chicken Curry is ready to be served now..

Nadan Kozhi Curry (Kerala Style Chicken Curry) is spicy, delicious & bursting with flavours.

This chicken curry cooked in coconut oil is super easy to make.

This chicken curry recipe yields tender chicken pieces in a hot, flavourful, stew-like jhol Lear how to make chicken kosha in bengali style recipe which is a chicken curry recipe in bengali step by step.

Similar Recipes, Andhra Chicken Curry Chicken Salna Easy Chicken Curry Traditional Chicken Curry No Coconut Chicken Curry Roasted Chicken Today I cooked this kerala chicken curry ………… Which came out very well.

Music Credits : YouTube Audio Library Free Music.