Recipe of coconut chicken curry

A simple chicken curry mild spicy with minimum ingredients yet mind-blowing will take you to a virtual journey to the coastal plains of India decorated with green laced border of  coconut trees. The preparation is inspired by “Kori Gassi ” , the famous Mangalorean chicken curry and Kolhapuri chicken curry but uses lesser ingredients.

Ingredients

• 1 kg Chicken
• 3 to 4 onions sliced
• 3 tbsp. of ginger garlic paste.
• 1 cup curd
• 2 cups Thick coconut milk preferably fresh
• 1 tbsp. red chilly powder
• 1/2 tsp Turmeric
• a spring of curry leaves(optional)
• 3 to 4 Green chillies
• salt to taste
• 1/4 cup  oil

Method

• Marinate the chicken for an hour and half with curd.
• Fry the onions in oil till light brown.
• Strain the onions from oil and make a smooth paste.
• Heat the pan with the remaining oil  and add onion paste and sauté.
• Add ginger garlic paste.
• Add turmeric and red chilly powder and curry leaves  and sauté.
• Add the chicken into the pan and stir to mix nicely with the spices.
• Add salt.
• Cook or bhunao in low flame  for 25 to 30  minutes till the water gets evaporated and oil gets separated from the spices.
• pour in the coconut milk.
• Cover cook for another 15 minutes for the flavours to get amalgamated together.
• Break some green chillies.
• If the curry is thick add 1/2 cup of water and salt if needed at this stage.
• Serve with steamed hot rice.

Print

Coconut chicken curry

A coconut chicken curry really simple with coastal flavors prepared with chicken marinated in curd ,brown onion paste and coconut milk. I didn't dig out any recipe ,just kept it very simple and the flavors we're so fresh and aromatic.

Course Main Course

Cuisine Indian

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 4 persons

Author indrani

Ingredients

Ingredients

• 1 kg Chicken
• 3 to 4 onions sliced
• 3 tbsp. of ginger garlic paste.
• 1 cup curd
• 2 cups Thick coconut milk preferably fresh
• 1 tbsp. red chilly powder
• 1/2 tsp Turmeric
• a spring of curry leaves optional
• 3 to 4 Green chillies
• salt to taste
• 1 cup oil

Instructions

Method

1. Marinate the chicken for an hour and half with curd.
2. Fry the onions in oil till light brown.
3. Strain the onions from oil and make a smooth paste.
4. Heat the pan with the remaining oil and add onion paste and sauté.
5. Add ginger garlic paste.
6. Add turmeric and red chilly powder and curry leaves and sauté.
7. Add the chicken into the pan and stir to mix nicely with the spices.
8. Add salt.
9. Cook or bhunao in low flame for 25 to 30 minutes till the water gets evaporated and oil gets separated from the spices.
10. pour in the coconut milk.
11. Cover cook for another 15 minutes for the flavours to get amalgamated together.
12. Break some green chillies.
13. If the curry is thick add 1/2 cup of water and salt if needed at this stage.
14. Serve with steamed hot rice.