Directions:
- Marinate the chicken in Chilli powder, Turmeric Powder, Black Pepper Powder and salt for 15-20 minutes.
- Then add in chopped Onions chopped Garlic chopped Ginger slit Green chilles and Curry Leaves and set aside for another 1/2 an hour.
- Meanwhile Dry roast the corriander seeds and the chillies till lightly browned. Make a paste of this when at room temperature. Keep aside.
- Dry roast the scraped coconut till it is brown in colour(do not over brown it). Make a paste of this too, when at room temperature, and set aside.
- Mix in the dry roasted corriander and chilli paste to the chicken and marinate for another 1 hour or more.
- Heat a thick bottom wok or a deep pan add the chicken and 1 cup of water and cook covered on high flame(about 5-10 minutes) making sure the chicken doesn't scorch.
- Keep cooking on low(covered) after this, while stirring ocassionally.
- When the chicken is done add the coconut paste and cook for some more time.
- Finally heat some coconut oil and splutter the mustard seeds and add sliced onions, when they are light brown in colour add the curry leaves and 2 tbsp of scraped coconut. fry till the coconuts are slightly browned. Pour this onto the chicken and mix. Cover and remove from flame.
- Serve after some time with Kerala Parottas.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 350.62 Kcal (1468 kJ) | ||
| Calories from fat | 207.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.02g | 35% | |
|---|---|---|---|
| Cholesterol | 112.5mg | 38% | |
| Sodium | 101.79mg | 4% | |
| Potassium | 539.56mg | 11% | |
| Total Carbs | 11.13g | 4% | |
| Sugars | 4.39g | 18% | |
| Dietary Fiber | 3.69g | 15% | |
| Protein | 24.65g | 49% | |
| Vitamin C | 102.4mg | 171% | |
| Iron | 2.6mg | 15% | |
| Calcium | 50.1mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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