Chicken

Allepey Chicken Curry

March 09, 2017



Ingredients


  • 750g of Chicken
  • 3 cloves of Garlic
  • 1 inch piece of Ginger
  • 1 sprig of Curry Leaves
  • 3 Dried Red Chillies
  • 1/4 stick of Cinnamon
  • 3 tsps of Coriander Powder
  • 1/2 tsp of Turmeric Powder
  • 10 Cashew Nuts
  • 3/4 cup of Coconut Milk
  • 1  1/2 cups of thinned Coconut Milk 
  • 1 tbsp of Coconut Oil


Method


  • Take a deep pan and heat some coconut oil.
  • Add the red chilies and sauté for a few seconds.
  • Add the onions and cook until light brown.
  • Add ginger/garlic paste and curry leaves and sauté for a few minutes.
  • Reduce flame, add Coriander Powder, Turmeric Powder and Cinnamon and sauté for a further two minutes. For a little bit of heat, add crushed peppercorns. Add salt to taste. 
  • Add chicken and stir to coat well and cook on low for 10 minutes until slightly tender. 
  • Pour the thinned coconut milk into the chicken mix and cook for 15 minutes. 
  • Pour thickened coconut milk.
  • Add Cashew nut paste and cook on low for a further 3 minutes. 
  • Garnish with curry leaves and serve hot with Dosa/Paratha. 

Pot logo by Sma-Rtez , used under the Creative Commons license