Recipe: Chicken Curry with Coconut Milk

I have been so utterly busy the last few days but the good news is that packing is almost done. Just a few bits here and there which can be dumped into a bin bag the day we leave…which is this friday 😀 I am not so much sad as excited about the move. New place, new people and making a home out of a house sounds very exciting. All this meant, I could only turn a few pages of my book 😦

Last sunday, we not only did most of our packing but also managed to prepare Chicken Biriyani and Chicken Curry with Coconut Milk 😀

S is a ‘pro’ when it comes to cooking Chicken Curry with Coconut Milk. It is one of our favourtie dishes. Goes very well with Plain Rice, Biriyani, Pulao Rice or even Chapathis or Parathas.

Ingredients:

  1. Oil – 6-7 Tbsp
  2. Onions (finely chopped) – 3
  3. Tomatoes (finely chopped) – 2
  4. Chicken – 1/2 Kg (Clean thoroughly with turmeric powder and water)
  5. Canned Coconut Milk – 1
  6. Ginger+Garlic Paste – 1 Tbsp
  7. Cloves – 3
  8. Cinnamon Stick – 3 half a inch pieces
  9. Cardamom (Elaichi) – 3 (split open)
  10. Green Chillies – 5 (Split longitudinally)
  11. Curry Leaves – 6
  12. Cumin Seeds – 1 Tsp
  13. Mustard Seeds – 1 Tsp
  14. Turmeric Powder – A pinch
  15. Salt – According to taste
  16. Coriander – To Garnish

Method

Add oil to a pan or a wok and let it heat.

Later add mustard seeds and let them splutter. Now add cumin seeds and fry. Add curry leaves and green chillies and fry.

Now add onions and mix them on medium flame until they turn golden brown in colour. Then add chopped tomatoes and mix well.

Once tomatoes turn soft, add a pinch of turmeric powder and ginger+garlic paste and mix well. Leave on simmer for atleast 5 minutes mixing it in between

Now add chicken pieces and mix well. Leave it on medium flame for atleast 10 mins mixing frequently in between.

Then add coconut milk and mix thoroughly. Close with a lid and leave for 10 mins mixing inbetween.

By now, you will see alot of water retention. Remove lid and let the curry cook on medium flame. (Do not add any water to the dish).

Approx after 20-30 minutes, water oozed out of the meat should have reduced leaving the curry nice and creamy. Garnish with coriander leaves and serve with rice or chapathis

This time, I took some pictures 😀

Njoy!!

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Chicken Curry (Kodi Koora)

Sorry about the delay in posting these recipes. I had a lovely time preparing the dishes and gobbling them too 😉 Infact, I never liked cooking until I chance stumbled upon a few interesting blogs like Sailu’s Food and Talimpu (to name a few) which are also listed on my blogroll. So I thought..why not try? It’s all about enjoying what you do….it’s about ‘re-aligning’ your mind which says ‘I don’t like it’. Instead, ‘tune’ your brain to make it say ‘yes…I like it actually, I enjoy it’ and everything will be fine 🙂

So here goes…

Chicken Curry Recipe

Chicken Curry garnished with Coriander Leaves

This chicken curry is easy to prepare and does not require alot of chopping or grinding. My mom sent me home-made garam masala from India which makes it doubly-easy. There are many who prepare masalas at home just before cooking but I prefer storing my masalas in order to have less pots to wash up at the end 😉  

Preparation Time – upto 45 mins

Cuisine – Indian

Ingredients & Quantity for Curry:

  1. Chicken – 1 Kg (Washed and Cleaned) 
  2. Oil – 5 tbsp
  3. Onions – 2 large sized ones
  4. Tomatoes – 3 
  5. Green Chillies -4
  6. Ginger Garlic Paste-1 tbsp
  7. Cloves – 4
  8. Cinnamon Stick – 1 small piece
  9. Curry Leaves – 5-6
  10. Dry Red Chillies – 4
  11. Cumin Seeds – 1 tsp
  12. Mustard Seeds – 1 tsp
  13. Coriander for garnishing

Ingridients for Garam Masala Powder:

For people who are not as lazy as I am….Ingridients and Preparation method of Garam Masala can be found here. The only ingridient I would delete from the list is fennel seeds (saunf). But at the end of the day, it’s how you like your curry. I don’t like my curries to be sweet.

Preparation:

First, wash and clean chicken thoroughly. Add turmeric powder and leave it in a dish for a while.

In the meantime, chop onions lengthwise into thin pieces. Also slit four chillies length wise. Chop tomatoes into small pieces

Add oil to a pan and add mustard seeds. Once they start spluttering, add cumin seeds, curry leaves, cinnamon stick, cloves and dry red chillies

Once fried, add the chopped onion and leave. Keep stirring so that they do not burn. Once they have reached golden brown in colour, add green chillies and tomatoes and mix well

Cover the pan and let it cook in medium flame & stir in between

Once the onions and tomatoes mix well to become a paste, add 1 tbsp of ginger garlic paste and mix well

Now add your chicken pieces and mix. You may add a pinch of chilli powder now for colour and taste and mix

Leave chicken to cook under medium flame with mixing in between. You will not have to add any water as the water from the chicken should be enough to cook

After about 10 mins, add garam masala powder and mix

After 15 mins, check if chicken has cooked by tasting a piece. At this stage, add salt to taste and leave for 10 mins. Please make sure that you stir chicken in between while leaving it to cook.

Then switch off and garnish with coriander leaves.

Chicken Curry is ready to be served (Enthoo ruchigaramaina Kodi Koora thayaar!!) 😀

Jeera Rice and Tomato Rasam recipes will follow….