|
Thalassery Kozhicurry | Preparation time: 1 to 3 hours |
| READ REVIEWS (0) | | An Yummy chicken curry. Serve with appams and ghee rice. | | | | | | Ingredients |
- Chicken 1 Kg
- Coconuts 2 Kg
- Shallots 250 gms
- Green Chilli 100 gms
- Garlic 50 gms.
- Ginger 50 gms.
- Curry leaves 25 gms.
- Red chillies 15 gms.
- Mustard seeds 5 gms.
- Fennel seeds 150 gms.
- Coconut oil 50 ml.
| Preparation Method |
- Grate the coconuts. Peel the shallots. Clean, wash & cut green chilli & ginger.
- Heat little coconut oil in an urli.
- Add the grated coconut, ginger, garlic, shallots & green chilli and fennel seeds. Saute till slightly golden.
- Put the above mixture in to a grinder and make a fine paste.
- Clean, wash and cut chicken into curry cut pieces.
- In a Kodhai / Urli heat some coconut oil. Add mustard seeds. Wait till it crackles.
- Now add red chillies and chicken and sauté for some time.
- Add the above made paste and little water, ensuring that the gravy is not too watery.
- Add salt and cook till the fat starts leaving from the sides of the urli & chicken pieces are tender.
- Serve with hot appams or ghee rice.
|
|
|
|
|
|