Thalaserry Chicken Curry

By Executive Chef Mayur Ramachandran

  • Peel the shallots. Clean, wash & cut green chilli & ginger.
  • Heat little coconut oil in an urli (pot).
  • Add the ginger, garlic, shallots, green chilli and fennel seeds. Sauté till slightly golden. Put the above mixture in to grinder and make a fine paste.
  • Clean, wash and cut chicken into curry cut pieces.
  • In a Kadhai / Urli heat some coconut oil. Add mustard seeds. Wait till it crackles.
  • Now add red chillies and chicken and sauté for some time.
  • Add the above made paste and little water, ensuring that the gravy is not too watery.
  • Add Cashewnut Paste and salt and spices and cook till the fat starts leaving from the sides of the urli& chicken pieces are tender.
  • Serve with hot appams or ghee rice.

Ingredients:

  • Chicken - 1 Kg
  • Coconuts Milk - 500 ml
  • Shallots - 250 gm.
  • Green Chilli - 100 gm.
  • Garlic - 50 gm. Ginger - 50 gm.
  • Curry Leaves - 25 gm.
  • Red Chillies - 15 gm.
  • Mustard Seeds - 5 gm.
  • Fennel Seeds - 150 gm.
  • Coconut Oil - 50 ml
  • Cashewnut Paste – 50 gms
  • Corinader powder – 30 gms
  • Red chille Powder – 20 gms
  • Turmeric Powder – 15 gm
  • Garam Masala Powder (Cinammon ,cardamom, Cloves )- 25 gms
  • Salt – to taste