Let the rich flavours of this aromatic and creamy coconut chicken curry dance on your taste buds as you savour each bite. The garnish of fragrant tempering adds an extra layer of taste and texture. Pair it with a fluffy set of dosas for a truly satisfying meal.
INGREDIENTS:
1 kg chicken, curry cut
Oil
10-15 pearl onions
Handful of curry leaves
2 green chillies, slit
Black pepper powder
½ inch cinnamon stick
Ginger julienne
2-3 cloves
½ teaspoon garam masala
Grated coconut
Mustard seeds
2-3 green cardamom pods
Salt to taste
METHOD:
1. Blend grated coconut with some water in the Borosil Nutrifresh jar.
2. Using a muslin cloth, strain and extract the coconut milk into a bowl.
3. In a kadhai, heat oil and add green cardamom, cinnamon stick, cloves, ginger julienne, and slit green chillies. Saute for a minute.
4. Add the chicken to the kadhai and saute until the chicken changes its colour.
5. Pour in the coconut milk and stir. Add black pepper powder, garam masala, and salt. Mix well and cover the kadhai. Let the chicken cook in the coconut milk.
6. In a separate pan, heat oil. Add mustard seeds and let them crackle. Then, add curry leaves and sliced pearl onions.
7. Add the onion tempering to the coconut chicken curry and give it a mix.
8. Garnish with ginger juliennes, slit green chillies, and fried curry leaves.
9. Serve the coconut chicken curry hot with a fluffy set of dosas or your preferred choice of accompaniment.
Enjoy the flavourful Coconut Chicken Curry!
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