Grated coconut – 2 handfuls
Coconut milk – of ½ coconut
Chicken – 1 whole (1 ½ kg)
Onion – 2 medium , thinly sliced
Garlic – 10 big cloves (1 bulb)
Ginger – 1 big piece
Curry leaves
Coconut oil
Turmeric powder – ¾ tbsp
Coriander powder – 2 tbsp
Chilli powder – 2 tbsp or as per taste
Tomato – 1 ½ big
Salt
Garam masala – to taste
Hi everyone, today I am here with a delicious chicken curry recipe..
First, heat an iron wok and add a little coconut oil to it.. as the oil heats up, add a few curry leaves and two handfuls of grated coconut and roast really well until the coconut starts to turn colour to golden brown on a very low to medium flame.. When the coconut is golden and brown, transfer it onto another plate and set aside.
Clean the same walk and add coconut oil and then when the oil starts to heat up, add crushed ginger and garlic along with a few curry leaves and two medium thinly sliced onions.. I used a big piece of ginger and 10 big cloves of garlic.
After adding the onion and ginger and garlic, sauté it really well until the colour starts to turn brown..
When everything in the pain has turned brown, add ¾ tablespoon of turmeric powder and sauté until the raw smell goes away.. next add 2 tablespoons of coriander powder and sauté until it’s raw smell goes away as well.
Finally add 2 tablespoons of chilli powder or chilli powder as per your taste preference and sauté until it’s raw smell goes away as well
Make sure to add all the spices on the lowest flame possible so that it doesn’t burn.
After all the masalas have sautéed well, add 1 ½ large tomato along with some salt to taste and give everything a good mix and close it with a lid until the tomato cooks and turns mushy.
When the tomatoes look cooked, add one and half KG of chicken and mix well with the masala and leave it to cook on the lowest flame possible with a lid closed. make sure to stir the chicken occasionally..
When the chicken is three by fourth done, add the roasted coconut and mix everything well with the curry.
At this point, keep the flame at its lowest and close the curry with a lid and let it cook for around five minutes so that all the juices of the chicken and the essence of the coconut mix well..
At this stage, you can taste the curry and add more salt or garam masala if required.
Finally, after five minutes, remove the lid and add the milk of half a coconut and stir everything really well.. Close the lid and let it cook and reduce for around 5 to 10 minutes.
With this, a delicious Coconut chicken curry is ready to be served with Appam or Chapati or parotta or even fried rice..!!
