Chicken Coconut Curry

Spicy Delight
Creative Commons License photo credit: me vs gutenberg

I shared with you earlier recipe for chicken curry sans any coconut…this one is with coconut milk…check it out!

Chicken – 500 gms (washed, drained and cut into pieces)
Onions – 2 nos (sliced)
Potatoes – 2 nos (sliced)
Green chilies – 6 nos (slit length wise)
Curry leaves – 2 sprigs
Coriander leaves – 2 tbsp (finely chopped)
Coconut Milk – 2 cups
Ghee (clarified butter) – 7 tbsp
Salt to taste

For curry masala, grind to a fine paste the following

Shallots (small onion) – 8-10 nos
Garlic – 6-7 cloves
Dry red chilies – 6-8 nos
Cloves – 3 nos
Cinnamon – 1 inch stick
Poppy seeds (Khus Khus) – 2 tsp
Black peppercorn – 15 nos
Coriander powder – 1 tsp
Turmeric powder – 2 pinches
Water (as required to make this thick paste)

  1. Pat dry the chicken pieces and rub nicely with the ground curry paste. Let it marinate for about 30 minutes
  2. Heat 1 and ½ tbsp ghee in a skillet and add onions and potatoes and fry till the potatoes are cooked and onions are translucent
  3. Take the vegetables off from the skillet retaining the ghee in the skillet
  4. In a fresh pan put in chicken in coconut milk over low heat for about 10 minutes and cook till chicken is half done
  5. Add green chilies, curry leaves and coriander leaves and continue cooking till gravy thickens
  6. Remove from the heat and take out the chicken pieces from the gravy
  7. In the retained ghee (from step 3) add remaining ghee, heat and fry the chicken over high heat till chicken turns brown
  8. Add the vegetables and cooked gravy and mix well
  9. Serve with rice, chappati, Kerala porotta, aapam or idiaapam

Till next time…happy cooking!

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