Simple Way to Prepare Tasty Kozhicurryil Alappuzhaude Ruchimayam / Alleppey Chicken Curry

Hello everybody, welcome to our recipe page. Today I will show you how to make a special dish, Kozhicurryil Alappuzhaude Ruchimayam / Alleppey Chicken Curry. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

Kozhicurryil Alappuzhaude Ruchimayam / Alleppey Chicken Curry Recipe.

You can have Kozhicurryil Alappuzhaude Ruchimayam / Alleppey Chicken Curry using 17 ingredients and 6 steps. Here is how you cook it.

Ingredients of Kozhicurryil Alappuzhaude Ruchimayam / Alleppey

Chicken Curry

1. Make ready 1/2 kg of Chicken cut into small pieces.
2. Take 2 of Onions finely chopped.
3. Prepare 1/2 inch of Ginger finely crushed.
4. Prepare 2 of Garlic pods finely minced.
5. Prepare 1 of Tomato thinly sliced.
6. Prepare 2 of Dried red chilies.
7. Take 2 tbsp of Coriander powder.
8. Make ready 1/2 tsp of Turmeric powder.
9. You need 6-7 of Peppercorns coarsely crushed.
10. It’s 1/2 stick of Cinnamon stick.
11. You need 8-10 of Cashew nuts- ground into a smooth paste adding little water.
12. Take 1/2 cup of Thin coconut milk.
13. Prepare 1/2 cup of Thick coconut milk.
14. It’s 1/4 tsp of mustard seeds.
15. Make ready 1 sprig of curry leaves.
16. It’s As needed of oil.
17. Take To taste of salt.

Kozhicurryil Alappuzhaude Ruchimayam / Alleppey

Chicken Curry step by step

1. Clean, wash, & drain the chicken pieces. Marinate the chicken with half of the turmeric powder, pepper powder, and salt. Leave it aside for 20-30 mins..
2. Heat oil in a pan. Splutter mustard seeds, dry red chilies, cinnamon stick, and curry leaves..
3. Add the chopped onions and saute until golden brown. Add the crushed ginger & garlic and fry until the raw smell disappears.
4. The spice powders-coriander powder, turmeric powder, & crushed peppercorns and fry for a minute. Add the marinated chicken pieces & sliced tomatoes and mix well..
5. Cover with a lid and cook on medium flame for 5 minutes. Pour the thin coconut milk and mix well. Cover and cook on low flame until the chicken is completely done. Once the oil starts to separate from the gravy, add the cashew paste & thick coconut milk. Simmer for another 5 mins..
6. Garnish with curry leaves. Remove from flame and serve hot with appam, ghee rice, or chapati..