Chicken-Murgh Curry In Coorg Style
Chicken pieces are marinated in a mixture of onion, ginger, garlic, other ingredients and cooked
Prep Time 30 minutes mins
Total Time 30 minutes mins
- 1 cup Chicken cut into small pieces
- 1 cup Coconut grated
- 1 tsp Poppy seeds
- 1 no Onion chopped
- 1/2 tbsp Ginger chopped
- 1 no Green chilly
- 3 nos Garlic flakes
- 1/2 tsp Red chilly powder
- 1/2 tsp Cumin powder Jeerakam
- 5 nos Black pepper corns
- 1/2 tbsp Coriander leaves chopped
- 1/2 tbsp Vinegar
- Salt As reqd
- 1 tbsp Oil
First make a fine paste of ginger, garlic, green chilly, red chilly powder, poppy seeds, cumin seeds, pepper corns, onion, vinegar and salt.
Marinate the chicken pieces in this paste and keep aside for 1 hour.
Fry the chicken pieces in hot oil for 2 minutes.
Now add little water and cook covered in low flame till the chicken is done.
When the gravy gets evaporated and coated in chicken pieces, add grated coconut and make it into semi dry masala.
Garnish chicken/murgh curry in Coorg style with chopped coriander and serve hot.