Saturday, June 18, 2011

Chicken Curry with Coconut Milk

I always use grated Coconut for thickening Kuzhambu. For a change, I used Coconut Milk. It came out well but gave a slight sweetish taste. So if you are following this recipe, adjust Chilli Powder according to your taste. I think this would be best if had with Chapati.


Ingredients:
Chicken 400g
Onions (Medium) 2
Tomatoes (Medium) 2
Chilli Powder 1 ½ tsp
Coriander Powder 2 tsp
Pepper Powder ¾ tsp
Ginger-Garlic Paste 2tsp
Garam Masala ½ tsp
Yoghurt and Turmeric Powder for marinating
Coconut Milk  1 cup (200ml)
Water  2 cups

Whole Garam Masala

Aniseeds and Cumin ½ tsp each
Cloves 3
Bay Leaves 2
Green and Black Cardamom 2 each

Preparation:
Cut Tomatoes and grind to a smooth paste. Chop Onions into fine pieces.
Cut Chicken into medium pieces. Rub Chicken with Yoghurt and Turmeric Powder and keep it aside for 30 minutes.
Method:
Heat Oil in a Pan. When hot, add the whole Garam Masala. When the seeds crackle and turn slightly brown, add the chopped Onions. Fry till they turn slightly brown. Now add Ginger Garlic Paste and fry till it raw smell goes off.
Now add the Tomato paste. Fry till the oil separates.  Add now all the Powders. Fry for a while and then add the chicken pieces. Fry until the Masala gets mixed well with the Chicken.
Now add Water and Coconut Milk and cook till done.
Serves: 2
Serve with hot steamed Rice or Chapati.

2 comments:

sangee vijay said...

chicken kuzhambu looks so spicy n inviting...very nice recipe with tomato paste never tried...sure goin to try this 2marow n let u know

aipi said...

What a wonderful color ~ speaks for itself!
US Masala