Thengapal Chicken
A robust chicken preparation where the meat absorbs a pounding of Kerala spices and slow-cooked onions. The curry leaves and coconut oil make it unmistakably from this part of the world.
Ingredientsfor 2 servings
- 1/4 kg Chicken boneless and skinless
- 2 nos Potatoes medium
- 1 nos Onion — chopped
- 1 cup Coconut milk
- 1 - Water
- 1 tbsp Cooking oil
- 1 tsp Chilly powder
- 1 tsp Garam masala
- Salt, to taste
Preparation
Step 1
Cook potatoes and cut into cubes.
Step 2
Slice chicken to 1 inch strips.
Step 3
Heat the oil in a deep pan and fry chopped onions till brown.
Step 4
Add chicken and fry for a while.
Step 5
Add all other ingredients and cook on medium heat for about 10-15 minutes.
Step 6
Goes well with chapathies, idiappam, naan etc.
Tip
Do not boil the curry hard after adding coconut milk. A gentle simmer is all you need — vigorous boiling can cause the coconut milk to split.
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