Enjoy this curry during the weekend not only by having it together with your family, but also cooking it together with them…
This is a thick and creamy curry. It is spicy as well. I have cooked the chicken in a fine paste of coconut, ground together with aromatic and flavorful spices, fennel seeds, cinnamon stick, cardamom and cloves
I have sauteed the onions until transparent and then I have added the coconut paste to it. Into this thick and creamy gravy, I have added the chicken pieces and cooked them. The richness from the coconut is fully absorbed by the chicken and that makes it flavorful.The garam masala added to the curry makes it extra tasty.
I often prepare this curry for weekend lunch, and serve it with boiled white rice or rice varieties like cumin rice, saffron rice or ghee rice. This curry can be paired up with many rice varieties. Also it goes with Indian bread varieties like chapati, dosa, appam, idli etc. If I am making this recipe for breakfast I pair it up with idli, or dosa.
I enjoy this curry during the weekend not only by having it together with my family, but also cooking together with them. I ask for a bit of help from them when I cook. Cooking together with family members is pretty fun. It’s like having some quality time together.
COCONUT CURRIED CHICKEN RECIPE
Thick and creamy chicken curry, cooked in a fine paste of coconut, ground together with aromatic and flavorful spices, fennel seeds, cinnamon stick, cardamom and cloves. It is spicy as well.
PREPARATION TIME : 20 MINUTES
COOKING TIME : 45 TO 50 MINUTES
CAN BE SERVED TO 8 PEOPLE
INGREDIENTS
TO MAKE THE COCONUT PASTE
- 1 cup fresh grated coconut
- 1 medium sized cinnamon stick( 2 inch)
- 1 teaspoon fennel seeds
- 2 green cardamoms
- 2 cloves
- 1/2 teaspoon turmeric powder
FOR THE CHICKEN
- 1 kg chicken cut into small pieces
- 2 medium onions finely chopped
- 1 big tomato cut into pieces
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 2 & 1/2 teaspoons of red chili powder
- 2 teaspoons kashmiri red chili powder
- 3 teaspoons of coriander powder
- 1 & 1/2 teaspoon of garam masala powder
- A few curry leaves
- A hand full of freshly chopped coriander leaves
- 4 teaspoons of coconut oil
- salt to taste
METHOD
STEP 1: Add the freshly grated coconut, fennel seeds, cinnamon stick, cardamom, cloves and turmeric powder into a blender jar and grind into a fine paste. Keep it aside.
STEP 2: In a thick bottomed pan over a medium heat, saute the onions until they become transparent, add the ginger and garlic paste and saute until the raw smell of ginger and garlic are completely gone.
STEP 3: Add the coconut and masala paste and saute for few minutes until a nice aroma comes from it.
STEP 4: Add the cleaned chicken pieces and saute for few minutes and then add the tomato pieces and saute.
STEP 5: Add the red chili powder, kashmiri red chili powder and coriander powder and saute for two minutes and then add 1 & 1/2 cup of water, add required amount of salt and cover it and cook.
STEP 6: After few minutes add the garam masala and mix. Check salt if needed you can add more. Cover it and cook until the chicken is soft.
STEP 7: Add some fresh curry leaves and freshly chopped coriander leaves. Serve it warm with your favorite dish.
STEP BY STEP PICTURES
Saute onion until they becomes transparent.
Add the ginger and garlic paste and saute until the raw smell of ginger and garlic are completely gone.
Add the coconut and masala paste and saute for few minutes until a nice aroma comes from it.
Add the cleaned chicken pieces and saute for few minutes.
Add the tomato pieces and saute.
Add the red chili powder, kashmiri red chili powder and coriander powder and saute for two minutes and then add 1&1/2 cup of water, add required amount of salt and cover it and cook.
After few minutes add the garam masala and mix. Check salt if needed you can add more. Cover it and cook until the chicken is soft.
Add some fresh curry leaves.
Add freshly chopped coriander leaves.
It is ready to serve.
