Chicken Curry with Coconut Milk
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
INGREDIENTS
2 lb Chicken
2 (sliced finely) Onion
2 (slit) Green chiles
1 tbsp Ginger-Garlic paste
1 tbsp Chili powder
1 tbsp Coriander powder
1 teaspoon Turmeric powder
½ tbsp Garam masala
2 sprigs Curry leaves
¼ cup Water
½ cup Coconut milk (thick)
Mustard seeds small pinch
Oil as required
Salt as required
INSTRUCTIONS
Clean and cut chicken into medium sized pieces. Keep it aside.
In a heavy bottomed pan, add oil and heat in a medium flame. Add mustard seeds and splutter.
Add curry leaves, sliced onions and a pinch of salt, and saute till it turns translucent and brown in color.
Add ginger garlic paste and saute till its raw smell subsides, then reduce the flame to low and add the dry curry powders; chili powder, coriander powder, turmeric powder, and garam masala. Make sure the heat is brought down to low before adding the curry powders to avoid it from getting burnt. Saute well.
Add chicken pieces and water, bring it to a medium flame and place the lid. Cook for 10 – 15 minutes till the chicken is done.
In the meantime, prepare coconut milk (if you are going for a homemade version); by grinding grated coconut with little water, and then squeeze out the thick coconut milk to a bowl.
Once the chicken is cooked, add the coconut milk and mix evenly after reducing the flame to low. Taste and add salt as needed. When the gravy starts to thicken, garnish with curry leaves, turn off the flame and allow it to rest.
Serve with Rice, Naan or Appam.
Note:
You can vary the spiciness of the dish by altering the amount of chili powder used.
The garam masala I have used in my recipe has been bought from an Indian store (Sakthi Garam masala). You can also use a homemade masala which is preferable.
From pepperdelight.com