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.