Spice up Sunday with mahabelly s Chef jinson mahabelly s coconut enriched Kerala Chicken Curry recipe that will take you back to the balmy palm lined coast What you need Oil 1 4 cup Onions 2 thinly sliced Ginger paste 1 tbsp Garlic paste 1 tbsp Chicken 1 5 kg cut into 12 pieces Water 4 cups Thin coconut milk 4 cups Salt 1 tbsp Thick coconut milk 1 cup Coconut oil 1 tbsp Mustard seeds 1 tsp Shallots 6 thinly sliced Curry leaves 6 Lemon juice 1 tbsp For Spice Paste Grind to a smooth paste Ground coriander 1 4 cup Chilli powder 1 tsp Ground turmeric 1 tsp Water 1 2 cup For Spice Powder Warm spices slightly in a small dry skillet and then grind into a powder Cinnamon sticks 2 1 inch Cloves 6 Cardamom pods 4 Ground fennel 1 2 tsp Aniseed 1 tsp Black peppercorns 1 tsp Method 1 Heat the oil in a large pan add the onions and fry for 1 minute until soft and transparent 2 Add the ginger and garlic pastes and fry for 1 minute Add the spice paste and the spice powder and fry over low heat stirring continuously for 1 to 2 minutes until the oil rises to the top 3 Add the chicken and stir fry for 3 5 minutes until the pieces are coated with the spice mixture Add the water thin coconut milk and salt Simmer over low heat for 20 minutes with the lid on 4 When the chicken is tender add the thick coconut milk and cook for a few more minutes 5 Heat the coconut oil in a small skillet and add the mustard seeds When they burst add the shallots and curry leaves and fry until golden brown Pour over the curry and stir in the lemon juice Swing by a Foodhall near you to stock up all your essentials for the weekend or call us on 8095031111 for home delivery

curryweek, keralacuisine, coconutcurry, sundaycooking, foodhallindia

Foodhall,  curryweek, keralacuisine, coconutcurry, sundaycooking, foodhallindia

Spice up Sunday with @mahabelly’s Chef @jinson.mahabelly’s coconut-enriched Kerala Chicken Curry recipe that will take you back to the balmy palm-lined coast.

What you need:
• Oil - 1/4 cup
• Onions - 2, thinly sliced
• Ginger paste - 1 tbsp
• Garlic paste - 1 tbsp
• Chicken - 1.5 kg, cut into 12 pieces
* Water - 4 cups
• Thin coconut milk - 4 cups
• Salt - 1 tbsp
• Thick coconut milk - 1 cup
• Coconut oil - 1 tbsp
• Mustard seeds - 1 tsp
• Shallots - 6, thinly sliced
• Curry leaves - 6
• Lemon juice - 1 tbsp

For Spice Paste:
Grind to a smooth paste
* Ground coriander - 1/4 cup
* Chilli powder - 1 tsp
* Ground turmeric - 1 tsp
* Water - 1/2 cup

For Spice Powder:
Warm spices slightly in a small dry skillet and then grind into a powder
• Cinnamon sticks - 2 (1 inch)
• Cloves - 6
• Cardamom pods - 4
• Ground fennel - 1/2 tsp
• Aniseed - 1 tsp
• Black peppercorns - 1 tsp

Method:
1. Heat the oil in a large pan, add the onions and fry for 1 minute, until soft and transparent
2. Add the ginger and garlic pastes and fry for 1 minute. Add the spice paste and the spice powder and fry over low heat, stirring continuously, for 1 to 2 minutes, until the oil rises to the top
3. Add the chicken and stir fry for 3-5 minutes, until the pieces are coated with the spice mixture. Add the water, thin coconut milk and salt. Simmer over low heat for 20 minutes, with the lid on
4. When the chicken is tender, add the thick coconut milk and cook for a few more minutes
5. Heat the coconut oil in a small skillet and add the mustard seeds. When they burst, add the shallots and curry leaves and fry until golden brown. Pour over the curry and stir in the lemon juice

Swing by a Foodhall near you to stock up all your essentials for the weekend or call us on 8095031111 for home delivery.

#curryweek #keralacuisine #coconutcurry #sundaycooking #foodhallindia

Spice up Sunday with @mahabelly’s Chef @jinson.mahabelly’s coconut-enriched Kerala Chicken Curry recipe that will take you back to the balmy palm-lined coast. What you need: • Oil - 1/4 cup • Onions - 2, thinly sliced • Ginger paste - 1 tbsp • Garlic paste - 1 tbsp • Chicken - 1.5 kg, cut into 12 pieces * Water - 4 cups • Thin coconut milk - 4 cups • Salt - 1 tbsp • Thick coconut milk - 1 cup • Coconut oil - 1 tbsp • Mustard seeds - 1 tsp • Shallots - 6, thinly sliced • Curry leaves - 6 • Lemon juice - 1 tbsp For Spice Paste: Grind to a smooth paste * Ground coriander - 1/4 cup * Chilli powder - 1 tsp * Ground turmeric - 1 tsp * Water - 1/2 cup For Spice Powder: Warm spices slightly in a small dry skillet and then grind into a powder • Cinnamon sticks - 2 (1 inch) • Cloves - 6 • Cardamom pods - 4 • Ground fennel - 1/2 tsp • Aniseed - 1 tsp • Black peppercorns - 1 tsp Method: 1. Heat the oil in a large pan, add the onions and fry for 1 minute, until soft and transparent 2. Add the ginger and garlic pastes and fry for 1 minute. Add the spice paste and the spice powder and fry over low heat, stirring continuously, for 1 to 2 minutes, until the oil rises to the top 3. Add the chicken and stir fry for 3-5 minutes, until the pieces are coated with the spice mixture. Add the water, thin coconut milk and salt. Simmer over low heat for 20 minutes, with the lid on 4. When the chicken is tender, add the thick coconut milk and cook for a few more minutes 5. Heat the coconut oil in a small skillet and add the mustard seeds. When they burst, add the shallots and curry leaves and fry until golden brown. Pour over the curry and stir in the lemon juice Swing by a Foodhall near you to stock up all your essentials for the weekend or call us on 8095031111 for home delivery. #curryweek #keralacuisine #coconutcurry #sundaycooking #foodhallindia

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