Monday, May 9, 2011

Chicken Curry Kasaragod Style

This curry is very famous in our is easy and tasty too...this will go well with puttu, chappathi, appam...

  1. Chicken 1/2 kg
  2. Onion 1
  3. Ginger 1Tbsp
  4. Garlic1bTsp
  5. Curry leaves few
  6. Red chilli powder 1Tbsp
  7. Coriander powder 1Tbsp
  8. Turmeric powder 1tsp
  9. Fennel seed 1/2tsp
  10. Tomatoes 1
  11. Kusturi methi 1tsp
  12. Grated coconut  1cup
  13. Water 1cup
  14. Salt

  • Small onion 4
  • Curry leaves few
  • Oil and ghee 1 Tbsp each
  • In a pan add 1 Tbsp of oil and add onion, ginger, garlic, curry leaves and roast till it becomes soft and then pour this to the grinder.
  • To the grinder add 6,7,8,9 and 1/2cup water..grind it altogether.(A)
  • In a pressure cooker add chicken, tomato, kusturi methi, salt and (A) Mixture. Add water appropriately.
  • Keep in heat for 3 whistles. Remove from heat and let the pressure come down on its own
  • Transfer this mixture to a vessel
  • Meanwhile in a pan add grated coconut and roast for 3 minutes.
  • Remove from heat and grind it with 1 cup of water.
  • Pour this coconut mixture to the chicken.
  • Heat till bubble appears.
  • Now last for tempering, in a pan add oil and ghee with small onion and curry leaves and fry till light brown and add to the chicken.
Note: Gravy should not be too thick or too thin.


  1. Hi Shabnam !!! thankss for posting your recipes ive tried this one out as per your instructions and it came out excellent!!! my Hubby was also happy!!

  2. hey shabnam
    i have tried this recipe its good.I used milk powder instead of grated coconut.But then also came out wonderful.

  3. Love it.Made this curry so many times and it comes so tasty. Thank you Shabnam.


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