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Thengayum Kasuandiparippum Chertha Kozhi Kari - Chicken Curry with Coconut and Cashewnut

Ingredients of Thengayum Kasuandiparippum Chertha Kozhi Kari

Serves: 8

A Muslim dish

1 kg chicken

2 tbsp oil

2 shallots, chopped

5 medium-sized onions, chopped

4 cloves garlic, chopped

5-cm piece ginger, chopped

5 green chillies, chopped

1 stalk curry leaves, chopped

4 tsp coriander powder

1 ½ tsp red chilli powder

1 tsp turmeric powder

1 ½ tsp Malayali five-spice powder

3 medium-sized tomatoes, chopped

1 tsp salt

1 stalk coriander leaves, chopped

Coconut-shallot paste:

2 tbsp oil

½ medium-sized, fresh coconut, grated

8 shallots, chopped

Ground to a fine paste:

2 ½ tbsp unsalted, split cashewnuts

4 tsp water

Method of Preparation of Thengayum Kasuandiparippum Chertha Kozhi Kari

  • Heat oil for coconut-shallot paste in a frying pan, add coconut and shallots, and fry till brown. Cool and grind with ¾ cup water.
  • Cut chicken into 3-cm pieces and wash.
  • Heat oil in a pan, add shallots and onions, and fry till translucent.
  • Add garlic, ginger, green chillies and curry leaves, and fry rill the aroma of cooked garlic is released.
  • Sprinkle in spice powders and fry for 2 minutes, stirring constantly.
  • Mix in tomatoes and cook for 5 minutes longer.
  • Add salt and chicken, mix well, pour in ¾ cup water and cook over low heat for about 15 minutes, till chicken is tender.
  • Add coconut-shallot paste, bring to boil and add cashewnut paste and coriander leaves. Mix well and serve with ghee rice.

Note: To serve with pathiri substitute ½ cup coconut milk for the coconut –shallot paste and add water only if necessary.

 
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