Thalassery Chicken Curry

Thalassery Chicken Curry


Chicken – 1 Kg
Coconuts – 2 Kg
Shallots – 250 gm.
Green Chilli – 100 gm.
Garlic – 50 gm.
Ginger – 50 gm.
Curry Leaves – 25 gm.
Red Chillies – 15 gm.
Mustard Seeds – 5 gm.
Fennel Seeds – 150 gm.
Coconut Oil – 50 ml

Method of Preparation:-

Grate the coconuts. Peel the shallots. Clean, wash & cut green chili & ginger. Heat little coconut oil in an urli (pot). Add the grated coconut, ginger, garlic, shallots, green chili, and fennel seeds. Sauté till slightly golden. Put the above mixture into a grinder and make a fine paste. Clean, wash and cut the chicken into curry-cut pieces. In a Kadhai / Urli heat some coconut oil. Add mustard seeds. Wait till it crackles. Now add red chilies 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.

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