Kannur Chicken Curry is a curry that has been adopted from Kerala. Each household has a different and distinct method of preparation. One such method is listed below, give it a try.
| Servings | Prep Time |
| 6 servings | 20 minutes |
| Cook Time |
| 30 minutes |
|
|
Units:
Servings: servings
|
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Kannur Chicken Curry is a curry that has been adopted from Kerala. Each household has a different and distinct method of preparation. One such method is listed below, give it a try.
Units:
Servings: servings
|
Ingredients
- 1 kilogram Chicken Chopped into medium size pieces
- 5 Green Chillies Sliced
- 1 tablespoon Ginger chopped
- 10 Garlic Cloves, chopped
- 2 Onion Medium sized chopped
- 1 tea spoon red chillies powder
- 1/2 tea spoon Turmeric Powder
- 1 tea spoon Salt Add to taste
- 1 cup Water
- 5 tea spoon Oil
- 1 teaspoon Cumin Seeds
- 1 tea spoon Black Pepper
- 1 cup Grated Coconut
- 2 teaspoon Coriander Powder
- Add Chicken, 5 green chillies, chopped ginger, 1 chopped onion, red chilli powder, turmeric powder and salt into a pressure cooker.
- Mix all the ingredients well.
- Add 1 cup of water and pressure cook until 3 whistles.
- In another vessel add 2 teaspoon oil and wait for it to heat a little.
- Add 1 teaspoon cumin seeds, 1 teaspoon black pepper whole and 1 cup grated coconut and cook until the coconut turns golden brown.
- Add 2 teaspoon coriander powder and cook for 2 minutes while stirring constantly. Set aside to cool.
- Once the coconut mix has cooled, put it into a mixer grinder along with one cup of water and grind to a smooth paste.
- Take 4 teaspoons of oil in a round bottom vessel, add 1 chopped onion and cook until golden brown.
- Add all the chicken and gravy from the cooker and cook for two minutes until the curry has come to slight boil.
- Add the coconut masala to the chicken curry and mix well while cooking for another 2 to 3 minutes.
- Kannur Chicken Curry is ready to serve with rice, appams, chappati or dosa.
Recipe Notes
