ALLEPPEY CHICKEN CURRY PARAGON RESTAURANT STYLE WITH VIDEO

Alleppey chicken curry is heavenly mouth watering chicken curry which is cooked purely in coconut milk.The main spice ingredient which is added is crushed cinnamon and pepper. This dish was introduced to me by my best friend Achu during my visit to calicut.

Lets see the recipe which is 95% close to the original. 

INGREDIENTS

• Chicken 500 g          
•  Red chilies                            
  
• Onions finely sliced 2 medium
•  Chopped Ginger 1 tsp
•  Chopped garlic 1 tsp
• Coriander powder 2 tbsp
•  Turmeric powder 1/2 
• Crushed peppercorn 1 tbsp
• Cinnamon stick 1 inch
•  Cashew soaked and ground to paste 8 to 10 nos
• Coconut milk thin
•  Coconut milk thick (increase if you want more gravy
•  Coconut oil 1 tbsp
• Salt as req
• Curry leaves 

METHOD

1. Heat the oil in a pan fry red chilies then add curry leaves.
2. Add sliced onion fry till golden brown.do not burn as it would change the color of the dish.
3. Once the onions are cooked, add chopped ginger and garlic and fry till raw smells goes.
4. Now add in crushed peppercorns, cinnamon and other spices & fry for 2 mins
5. Add the chicken pieces and coat with spices and cook for 2 mins,
6. To that add thin/second coconut and cook till chicken is done
7. When chicken is done add the cashew paste and cook for another 5 mins
8. Finally add in  thick coconut milk and simmer for 2 mins. Do not boil the gravy after adding thick coconut milk
9. Drizzle little coconut oil and turn off the stove

Serve hot with Appam or Ghee Rice

 

1. milk and cook till chicken is done