Recipe: Yummy Narkel diye Murgir Mangsho l Coconut Chicken Curry - Kerala Style

Narkel diye Murgir Mangsho l Coconut Chicken Curry - Kerala Style. Also, it is cooked in coconut oil - but, I have used the my very own Shorsher Tel (mustard oil). Bengali style Dry Chicken Curry/ Kosha Murgir Mangsho A semi dry preparation which is cooked with very little water and extra oil and enjoyed with roti( Indian flat bread),paratha, luchi/puri, pulao or rice. This resembles quite like Bengali Kosha Mangsho and an age old and popular version of cooking chicken.

Learn how to cook this scrumptious and succulent mutton curry in just four easy stages in a pressure c. Bengali style Dry Chicken Curry/ Kosha Murgir Mangsho A semi dry preparation which is cooked with very little water and extra oil and enjoyed with roti( Indian flat bread),paratha, luchi/puri, pulao or rice. This resembles quite like Bengali Kosha Mangsho and an age old and popular version of cooking chicken. You can cook Narkel diye Murgir Mangsho l Coconut Chicken Curry - Kerala Style using 20 ingredients and 11 steps. Here is how you cook it.

Ingredients of Narkel diye Murgir Mangsho l Coconut Chicken Curry - Kerala Style

You need 600 g of chicken (curry cut or drumsticks).
Prepare 2 tbsp of yogurt.
Prepare 1 cup of (approx 200 gms) grated coconut.
Prepare 1 of onion, roughly chopped.
You need 5 of green chillies, roughly chopped.
Prepare 1 of tomato, chopped.
Prepare 1.5 tbsp of ginger-garlic paste.
It's 15 of curry leaves.
Prepare 3 of dried red chillies.
Prepare 1 of cinnamon stick.
You need 1/2 tsp of mustard seeds.
It's 1/2 tsp of fennel seeds.
It's 1/2 tsp of cumin seeds.
It's 1/2 tsp of turmeric powder.
Prepare 1 tsp of cumin powder.
Prepare 1/2 tsp of black pepper powder.
It's 1/2 tsp of garam masala powder.
Prepare 3 tbsp of mustard oil (1+2).
Prepare 2 cup of warm water.
You need As needed of salt (according to taste).

Deshi Murgir Kosha Mangsho with Spice soaring high! About this blog: This Bengali style Kosha Mangsho with chicken is a delightful ethnic Indian recipe, cooked with the gorgeous fiery spices of the subcontinent. I prepared a homemade put full of chicken curry using country chicken in the iconic Kosha gravy of Kolkata's Golbari and it brought back a bundle of joyful memories from across the. About this blog: The iconic Bengali Mutton curry with potato gets a twist with cumin powder and is slow cooked on flame to perfection!

Narkel diye Murgir Mangsho l Coconut Chicken Curry - Kerala Style instructions

Marinate the chicken pieces with yogurt, ginger-garlic paste, turmeric powder, cumin powder, black pepper powder, salt and 1 table-spoon mustard oil for 3-4 hours..
Meanwhile, mix onion and green chillies together and make a fine paste of them..
Heat oil in a pan and temper with cumin seeds, mustard seeds, fennel seeds, dried red chillies, cinnamon and curry leaves. Allow the spices to splutter..
Add onion-chilli paste and sautè until the mixture changes colour and gets thicken..
Now, add the grated coconut and tomato. Stir till the water leaves coconut and the tomato gets blended..
Add the marinated chicken pieces and mix well. Add the warm water..
Check for salt. As already added in marination, you might not need more. If required, add according to your taste..
Cover the lid and cook on low to medium flame for 20 minutes or until the chicken is well cooked. Gravy should be thick, so don’t add any more water..
Once the chicken is well cooked, sprinkle the garam masala powder and give a quick mix..
Cover the lid, turn off the flame and let it rest for 5 minutes..
Your hot, spicy and tangy Coconut Chicken Curry is ready to be served now..

This recipe is well catered to people who suffer from an upset stomach after a Rogroge Kosha Mangsher Jhol (heavily spiced mutton curry) but still want to enjoy the taste of Mutton, especially on a Sunday in the form of a lighter mutton curry! Murgir jhol, a thin curry based chicken dish that is very common in Bengali households.. Golda Chingri Shorshe bata Narkel diye - Scratching Canvas. Bhuna Chicken is very similar to the Chicken Kosha or Kosha Mangsho as in both the process we use the method of bhuna or koshano to enhance the flavour of the dish. In India, different places have their own kind of bhuna chicken, and you get to try different flavours each time.