Chicken Curry using Coconut Milk
Chicken curry made with fresh coconut and coconut milk. The curry is creamy and delicious making it a perfect main course dish for rice or chapatis.
Ingredients
- 500 grans Curry cut Chicken with bones
- ½ tsp turmeric powder
- 2 Green chillies
- 1 medium Tomato
- 1 inch Ginger, chopped
- Salt to taste
- tsp Oil
For the Masala Paste (To the roasted & blended)
- 8 Red Chillies
- 1 tbsp Coriander seeds
- 1 tsp Cumin seeds
- 1 tsp Poppy seeds
- 1 tsp Sesame seeds
- 1 inch Cinnamon
- 4 Cloves
- ½ tsp Peppercorns
- 6 Garlic cloves
- 1 Onion sliced
- ½ cup Fresh coconut
For the Seasoning
- 2 tbsp Ghee/clarified butter
- 1 medium Onion, chopped
- Curry leaves few
Instructions
How to make Coconut Milk Chicken Curry
- Wash and cut the chicken into curry size pieces. Also, roast and blend the spices to make a thick but smooth masala paste.
- In a cooking pot add these chicken pieces with salt, turmeric powder, masala paste, tomato, green chillies, and ginger chopped. Add 1 cup of water and then cover and cook the chicken till done.
- Now heat a pan with 1 tsp oil and saute 1 onion and 1/2 a cup of freshly grated coconut till well brown. Blend the onion and coconut coarsely.
- After 15 minutes check the chicken and then add the onion-coconut paste to the curry. Also, adjust the seasonings to suit your taste.
- Simmer the curry on a medium flame and then add the thick creamy coconut milk. Bring the curry to a boil and also add a tablespoon of vinegar or lemon juice and then switch off the flame.
- Next, heat ghee in a pan and fry the sliced onion and curry leaves till fragrant. Finally, season the Chicken Curry with the fried onions and curry leaves.
- Serve Chicken Curry in Coconut milk wth steamed rice.
Notes
- You can add lemon juice instead of vinegar.
- You could also use boneless chicken for this curry but tastes best with chicken on the bone.