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Thick Chicken Curry cooked in coconut milk
Published On: 08 Feb 2008
Add finely chopped onions and green chillies to hot oil, fry for two minutes and let the ginger-garlic paste join the heat. Fry till golden.
Sprinkle Coriander(malli) powder,,Black Pepper pwdr, Turmeric Powder, Chilli powder, Garam masala powder: and saute well.Note: you have to saute till oil separates out of masala
Add tomato puree (or very finely chopped 2 small ripe tomatoes) and curry leaves to this and saute well. (the more you saute in small flame, the tastier it will be)
Add chicken pieces into the pan and fry well in the masala for a couple of minutes.
Add salt and 3-4 table spoons of water and bring to boil.Note: do not add much water as chicken already has enough water in it.
Reduce heat and let it simmer.
When the chicken is almost cooked add 1/2 can of coconut milk (or use 3/4 cup readymade coconut milk diluted with 1/4 cup water)
Simmer for another 10 minutes, till the gravy dries and it gets coated on chicken completely.
NOTE: make sure it doesnt get burned to the bottom of the pan, as the gravy dries up.
Best served with rice, appam or chappathi.
Simply delicious. Thank you swathy.
THANKS FOR THE EXCELLENT RECIPE MRS SWATI. EVERYONE LIKED IT VERY MUCH.
Thanks for the recipe.. only thing i added ginger and garlic after frying onion...
HI SASI, THANKS FOR THE WONDERFUL RECIPE, IT CAME OUT SIMPLY DIVINE, ONLY SUGGESTION IS THAT PUT THE GINGER GARLIC PASTE AFTER THE ONIONS HAVE FULLY BECOME BROWN NOT IN TWO MINUTES. THANKS AGAIN.
Simply superb !!!!!!!! Thanks Swati for the recipe.. We all loved it a lot!! Hoping to see more of such recipes from you !!! :)
hi, i tried this recipe and it turned out very well... excellent. thanks..
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