Kannur Chicken Curry

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Kannur Chicken Curry
Preparation time:20 minutes           NON VEGETARIAN
Cook time: 20 minutes


INGREDIENTS:
½ kg chicken (small pieces)          
4 tbsp. coconut oil
1tbsp. ghee
1 onion (big size) sliced
1 tbsp. ginger garlic paste
2 tomatoes chopped
2 green chillies (cut into slit)
2 tsp. Kashmiri chilli powder
1 tbsp. coriander powder
¼ tsp. turmeric powder
¼ tsp. pepper powder
½ tsp. garam masala powder
2 tsp. Chicken masala powder
1 cup grated coconut
Salt to taste
Coriander leaves

PREPARATION
For the chicken:
Marinate the chicken pieces with chicken masala, 1 tsp. chilli powder and salt. Keep it a side.

For the coconut paste:
Heat 1tbsp. oil in a pan, then add grated coconut and fry till light brown in colour. Remove it from fire and allow it to cool. Grind well to make a paste.

Method:

1.      Heat oil in a deep bottom vessel. Then add sliced onion and sauté well till the onion is light brown in colour. Now add ginger garlic paste, green chillies, sauté for 2 minutes. Then add turmeric powder, 1tsp. red chilli powder, coriander powder, and mix well. Add the chopped tomatoes, salt and marinated chicken pieces. Cover and cook. When the chicken is half cooked, add ghee and garam masala powder. Now add coconut paste and water (according to the gravy) and pepper powder. Stir well until the chicken gets completely cooked. Garnish with coriander leaves.      

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