Kerala Chicken Kuruma

Chicken - ½ kg
Green chilly - 5
Curd - ½ cup
Ginger - 1 piece
Garlic - 2 bulbs
Chilly powder - 1 tbsp
Coriander powder - 1 tbsp
Turmeric powder - ½ tsp
Coconut - ½ cup
Onion (Sliced) - 1 cup
Garam masala - 1 ½ tsp
Coriander leaves - As required
Salt, Oil - As required

Clean and wash Chicken.
Cut Chicken in small pieces, wash and keep in a bowl.

Mix Chicken with curd.

Grind Coconut until soft.

Make the paste of Ginger, Chilly powder, Coriander powder, Green chilly, Turmeric powder, Garlic.

Heat oil in a kadai, splutter the Mustard and fry onion.
Add masala paste and sauté well.

Add Chicken pieces with Salt and water, and cook for 20•30 minutes.

When the chicken pieces are done and gravy becomes thick, add Coconut paste and Coriander leaves.

Remove from fire, when starts boiling.

Serve with Idiappam, Bread, Appam.

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