Chicken Curry

Chicken curry with coconut is a South Indian dish made with a slight variation in each state. Using ground coconut and khas khas ( poppy seeds) to thicken the curry is generally not used in North Indian recipes where onions, tomato and sometimes cashew nut paste is used for the gravy. This chicken curry is sumptuous and effortlessly pairs with rice, dosa, rotis, appams and other south Indian rice and dhal tiffins.

Chicken Curry

Print Recipe

Servings

10 people

Servings 10 people

Chicken Curry Print Recipe Servings 10 people Servings 10 people

Ingredients

• 1 kg dressed, skinned chicken cut into small pieces
• 100 g onion
• 60 g tomato
• 1/4 cup fresh grated coconut
• 1 inch piece ginger chopped to yield 2 tablespoons
• 6 small pods garlic
• 1 tsp khas khas (poppy seeds)
• 2 tbsp coriander (dhaniya) powder
• 1 tbsp chilli powder
• 1 tsp haldi powder
• 1/2 inch cinnamon
• 6 cloves
• 40 ml vegetable oil
• 1 sprig fresh coriander (kothmir)
• salt to taste
• 1 sprig curry leaves

Servings: people

Instructions

1. Chop the onions and tomatoes into large pieces.
2. Heat 20 ml oil and add cinnamon and cloves. As soon as the aroma of the spices is released, add chopped onion and sauté for a minute.
3. Add chopped tomato, ginger, garlic, khas khas and sauté for another 3 minutes.
4. Add the powdered spices – coriander and chilli. Cool
5. Grind the sautéed mixture with fresh grated coconut and fresh coriander until a smooth paste is formed.
6. Heat the remaining 20 ml oil and add the curry leaves. Add and sauté the chicken with turmeric and salt for 2 minutes.
7. Add the ground paste and sauté for another 2 minutes.
8. Add 400ml of water and cook until chicken is done. The amount of water can be varied according to the gravy thickness you need.