Tuesday, 31 May 2016

Coconut Chicken Curry

                                                     Coconut Chicken Curry
Preparation Time:  1 hr.
Marination Time:  2 hrs.
Cooking time:  30 mins.
Serves:  4 persons

·       Chicken with bone -500 grams.
·       Onion (Fry onion using 2 tbsp. of white oil) -1 big sized
·       Red onion(roughly chopped) -2 small sized
·       Finely chopped one big red onion
·       Garlic  -1 medium sized
·       Ginger -1’’ piece
·       Green chili  -2 nos.(can deseeded if prepare for child or avoid )
·       Yogurt –Heaped 2 tbsp.
·       Vinegar -1/.4 tsp.(optional)
·       Red chili powder -1/2 tbsp.
·       Turmeric powder -1/4 tsp.
·       Salt to taste
·       Sugar -1 tbsp.
·       Coconut milk -1 cup.
·       White oil -2 tbsp.
·       ¼ cup or 2-3 tbsp. of water if require
·       First wash and clean chicken pieces and strain the excess water.

·       Heat 2 tbsp. of oil in a frying pan .Add chopped or sliced one big sized onion in it. Fry until it become golden brown. Remove it from heat with oil. Let it cool at room temperature.

·       Put this fried onion with oil, 2 roughly chopped onion, ginger, garlic and green chilies in a blender and blend together and make a smooth paste.

·       Now take a big mixing bowl, add chicken pieces, prepared smooth paste and add also turmeric powder, red chili powder, yogurt, vinegar and salt. Mix together well.

·       Keep this Marination in refrigerator for at least 2 hours. Personally I prefer overnight Marination for chicken or mutton. But sometimes in hurry it can be less as convenience.

·       Now heat 2 tbsp. of oil in a big mouthed kadai, add finely chopped one onion. Fry for 1 minute .Notice it will change its colour.

·       Then add marinated chicken pieces only. Fry it at high flame for 1-2 minutes and then add Marination juice. Cook for 5-7 minutes. Oil will start to float over it.

·       At this moment add coconut milk. Here I used readymade coconut milk. Mix well. Adjust salt and sugar as per your taste. If require more gravy you can add a little bit more water.

·       When it starts to boil cover with a lid and let it boil at low flame for 15-20 minutes or until chicken pieces become tender.
·       Finally it is ready to serve your delicious chicken curry; you can serve it with your preferred tawa roti or any kind of Indian bread.

·       Instead of coconut milk you can add coconut cream too. The cream is very tasty itself but not available easily at grocery shops and is very costly too.
·       You can use plain milk if you don’t have coconut milk. I tried with milk too and found the taste good too.

1 comment:

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