Alleppey chicken gravy

Main Dish
2 servings
15 min
20 min
Very Easy


Number of serving: 2
Chicken - 1 libra

Onion - 2 nos

Tomato - 3 nos

Red Chillies - 8 - 10 nos

Garlic pods - 6 nos

Ginger - 2 pieces

Mustard - 1/2 teaspoon

Coriander Powder - 1 teaspoon

Garam Masala - 1/2 teaspoon

Pepper Powder - 1/2 teaspoon

Curry Leaves

Coriander leaves

Coconut Milk - 1/2 cup

Salt for taste

Oil - 4 teaspoons


  • Wash and cut the chicken into medium size pieces. Finely chop onions and tomatoes.
  • Crush the ginger and garlic into a coarse mixture. Heat oil, add mustard followed by the crushed ginger and garlic in medium flame.
  • Once the ginger and garlic turns golden brown add the onion and saute until it turns translucent.
  • Add curry leaves, followed by the chopped tomatoes and saute well. Add the red chillies, coriander powder, garam masala, salt and mix well.
  • Add the chicken and mix well so that the masala is well coated on the chicken. Add pepper powder and allow the chicken to cook.
  • Add water until desired consistency and cook the chicken in closed state.
  • Once the oil separates from the gravy add the coconut milk and boil for additional 5 minutes. Garnish with fresh coriander leaves and Serve Hot.


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