Oct 12, 2014

Spicy Chicken Curry with Coconut Milk

Most of Kerala Recipes are known to have Coconut as the base ingredient. So I used to think the Kerala curries won't be that spicy, but when I made the Kerala Authentic Chicken Curry, that changed my opinion. In Kerala style cooking, Onions are sauteed with spices before for long time until they are infused with spices, then meat is cooked along with with these onions and spices. This differs little in Andhra cooking, where meat is marinated with spices and then cooked with onions. Both styles are special in their own way with unique taste. So today I have prepared Spicy Chicken Curry made with coconut milk, this curry is spicy and creamy at the same time. As Coconut milk makes this recipe little creamy which is well handled by my kids as well. I have followed Nag' recipe here but changed several things to make it adapt to my family needs. Here is my version, Njoy!

Chicken - 1 lb
White Onion - 1 cup
Tomato - 1 small
Turmeric Powder - 1 tsp
Cumin Powder - 1/2 tsp
Coriander Powder -1 tsp
Red Chili Powder - 1 tsp
salt - 1 tsp ( according to your taste)
Ginger Garlic Paste - 1 tsp
Green Chili - 1
Oil - 2 Tbsp ( Coconut Oil is preferred, but i have used canola oil)
Coconut Milk - 1 cup
Cilantro - for garnish

Preparatory Steps:
  • Wash Chicken with luke warm water and keep it aside
  • Chop onions and green chili  in long thin slices.
  • Chop tomato into medium pieces.
  1. Heat Oil in Kadai or non stick pan. Add sliced onions and green chili to the pan. Saute them until they are roasted. ( it takes 10 min)
  2. Add ginger garlic paste and saute them until oil separates from it ( 5 min).
  3. Add all spices, Turmeric Powder, Coriander Powder, Cumin Powder, Red Chili Powder and salt. Mix it well until everything is well combined. Now add Tomato cubes to it, mix it well. You will get nice color and aroma of spices.
  4. Now add washed chicken to the pan and mix it well with onion and spice mixture.
  5. Add 1 cup of coconut milk and mix it well and close the lid, bring to boil. ( 10 min)
  6. Now open the lid taste and adjust the seasonings and simmer for another 5 minutes.
  7. By now you will get creamy and thick consistency of the curry, top with cilantro / coriander leaves and switch off the stove. Serve hot with white rice and enjoy!

see you next time with another great recipe,
until then take care, ba bye

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