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Thursday, 21 July 2016

Kozhi Malli Peralan / Chicken Coriander Dry Roast


1 kg chicken
2 medium onions, thinly sliced
1 medium tomato, chopped
1 inch piece ginger, crushed
4 big garlic cloves, crushed
2 sprigs curry leaves
3 tbsp coriander powder
1 tsp chilli powder
1/2 tsp turmeric powder
1/2 tsp garam masala
1 1/2 - 2 tsp black pepper powder
1/2 tsp fennel seeds
1/2 tsp mustard seeds
2 tbsp oil
1 cup thin coconut milk
1 cup thick coconut milk
salt to taste

  1. Cut the chicken into pieces, clean it and keep it aside.
  2. Heat oil in a thick bottomed wide pan at medium flame and splutter mustard seeds.
  3. Add fennel seeds and saute for a minute.
  4. Add ginger, garlic and curry leaves and saute well till raw smell disappears.
  5. Add sliced onions and tomatoes and saute well till onions turn transparent and tomatoes are soft.
  6. Now add the cleaned chicken pieces and mix well and then cook it for 10 minutes.
  7. Then add coriander powder, chilli powder, turmeric powder, garam masala and black pepper powder and mix well till the masala is well coated with the chicken.
  8. Add salt and thin coconut milk to this and cook covered for 15-20 minutes at medium flame. 
  9. Remove the lid and then increase the flame and cook till all the water dries up.
  10. Then reduce the flame to medium and add the thick coconut milk and cook until the gravy thickens.
  11. Remove from the flame and serve with appam, pathiri , porotta etc..
Recipe Source: Pazham Pappadam Paayasam


  1. Coriander truly adds flavour to chicken. Looks tasty n definitely a winner with appam :)

  2. Yummm it looks...so flavourful and delicious


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