Lunch Chicken Alleppey Chicken Curry Recipe

Falak

Falak

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Alleppey chicken curry

This Alleppey Chicken Curry is a dish made with chicken simmered in coconut milk and Indian spices. The addition of crushed black peppercorns gives a wonderful aroma to the curry.

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INGREDIENTS

1/2 kg chicken pieces
3 redchillies broken
2 onions finely slice
1 1/2 tbsps chopped Ginger
1 1/2 chopped garlic
1 curryleaves spring
2 tbsps coriander powder
1/2 tsp turmeric powder
1 tbsp peppercorn
1 inch cinamon
10 cashew soaked and ground to paste
1/2 cup coconut milk thin
1/2 cup coconut milk thick (increase if you want more gravy)
1 1/2 tbsps coconut oil
salt.

INSTRUCTIONS

Marinate the chicken pieces with a pinch of turmeric and pepper along with adequate salt.
Heat coconut oil in a pan and fry the dried red chillies for a second.

Add in the ginger, garlic ,green chillies and curry leaves. Sauté till the raw smell disappears.
Add the onions ,shallots and cook till it turns soft and golden brown in color.

Add the tomato and saute till it turns mushy.

Add in the spices along with the crushed peppercorns. Mix around for a minute till the raw smell fades away..

Add the chicken pieces ,cubed potatoes into it and stir well to coat the spices onto the chicken. Cover and cook on low flame for 5 minutes.

Pour in the thin coconut milk and cook till the chicken is completely cooked .
Open the lid and add in the cashew paste. Simmer for 5 minutes.

Pour the thick coconut milk and stir immediately. Switch off the flame and garnish with curry leaves.

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