Monday, 16 January 2012

coconut chicken curry

Coconut chicken curry ingredients:

1. Chicken - 750g
2. Onion - 1 (chopped)
3. Tomato - 1 chopped
4. Red chilli powder - 1 tsp or to taste
5. Coriander powder - 1 tsp 
6. Turmeric powder - 1/4 tsp
7. Curry leaves - few
8. Coriander leaves - few for garnishing
9. Mustard seeds - 1/2 tsp
10. Oil - 1 tbsp
11. Salt - to taste

Paste ingredients:

1. Ginger - 1" piece
2. Garlic - 4 flakes
3. Fresh coconut grating - 1/4 cup

Chicken curry with coconut preparation:

Cut the chicken into bite size pieces, wash and drain the water completely and keep aside.

Make a paste with paste ingredients and keep aside.

Heat a pan with oil and add mustard seeds.

When they start to crackle add curry leaves and chopped onions.

Saute till the onions become golden brown colour.

Then add chopped tomatoes and salt.

Saute for 3 mins or the tomatoes become juiucy.

Then add ginger garlic coconut paste and saute till the raw smell disappears or the oil separates from the mixture.

Now add chilli powder, coriander powder and turmeric powder.

Saute for a min and then add washed chicken pieces.

Mix well and add little amount of water and close with a lid.

Cook on low flame for 20 mins or the chicken pieces become tender.

Finally adjust salt and garnish with coriande leaves.

Then transfer into serving bowl and serve your coconut chicken curry with rice, rotiparatha, etc...