Chicken Coconut Curry
This is a traditional version of Chicken curry made in most South Indian household. This is one of the variety prepared during gatherings or weekends which goes along with rice/ dosa/ idli/ idiyappam. The flavour and aroma of this curry is very much different from those prepared using lots of spices and masalas, is very light on stomach and not heavy, meat being cooked tender makes it suitable for people of all age groups. Give it a try..
Ingredients
- ½ Kg Chicken
- 2 Onion
- ½ tsp Turmeric Powder
- Salt
To Roast and Grind
- ¾-1 Cup Coconut
- 4 Shallots
- 3 Garlic
- 2" Ginger
- 1½ tbsp Coriander Seeds
- 1½ tsp Fennel Seeds
- 1 tbsp Black Pepper (whole)
- 3 Red Chilli
- Cinnamon
- 2 Cloves
- 10 Cashews
Instructions
- Gather all the ingredients given under "To roast and grind"
- In a pan add little oil and add cinnamon, clove and cashews. Saute for about 3 min.
- Now add all the ingredients to roast and grind, ie., 1 cup coconut, 4 shallots, 3 garlic, ginger, 1½ tbsp coriander seeds, 1½ tsp fennel seeds, 1 tbsp black pepper and 3 red chilli.
- Roast it in a low medium flame until coconut turns brown in colour. Make sure to saute it frequently to prevent burning of ingredients.
- Let it cool down. Grind it to a smooth paste by adding enough water.
- In a cooker add oil, when hot enough add 2 chopped onions and saute.
- When onion is cooked, add cleaned chicken.
- Saute for a while, till moisture comes out of chicken pieces, then add turmeric powder, salt and grinded coconut mix.
- Add 2 cups water and bring to boil.
- Pressure cook for 2 whistles and another 15 min in low flame.
- Tasty Chicken Coconut Curry ready. Serve with rice, dosa, idli, idiyappam, appam..
