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.
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