Search This Blog

Monday, March 22, 2010

Chicken Curry in Coconut Milk

This is a thick gravy curry cooked in Coconut milk.

  • Chicken pieces- 500g or 1lb
  • Sliced Onion - 1 nos
  • Diced Tomato - 1 nos
  • Green Chilly(Slit) - 4 nos
  • Ginger-Garlic Paste -1 tsp
  • Chily Powder-1 tsp
  • Corriander Powder-1½ tsp
  • Pepper Powder-¼ tsp
  • Garam Masala- ½ tsp
  • Turmeric powder- ¼ tsp
  • Mustard Seed -1 tsp
  • Red chilly- 2 nos
  • Thick Coconut Milk- ½ cup
  • Coconut Oil - 3 tbsp
  • Water- ½ cup
  • Salt -to taste
  • Curry leaves - a few

  • Heat oil in a Pan.
  • Put mustrard seeds and red chillies in to it and allow to Splutter
  • Add onions, green chillies, and saute well, till onion turn transparent.
  • Add the ginger-garlic paste in to it and saute for sometime.
  • Add chilly powder, coriander powder, pepper powder and garam masala and stir well till the raw smell goes .
  • Add tomato to it and allow to cook.
  • Add chicken and saute it for 2 minutes.
  • Add water, turmeric powder and salt and allow to cook.
  • When the gravy gets thick add coconut milk and mix well.
  • Boil for 2 mins then turn off the flame and add curry leaves.

Recommended Combination: Serve hot with Chappathi, Appam, Pathiri, Rice.

No comments:

Post a Comment