This is one delicious chicken curry made with coconut milk, that is served at a local Kerala restaurant here. I loved the flavor so much that I experimented with a bunch of Nadan recipes from the net before I nailed this one.
Ingredients: (these are approximate measurements, you can adjust as per your taste)
- Chicken - 500 gms
- Onion - 2 medium
- Green chilli - 2
- Ginger and garlic paste - 2 tsps
- Turmeric powder - 1 pinch - Chilli powder - 1 tsp
- Coriander powder - 2 tsp
- Chicken masala powder (or garam masasla) - 1 tsp
- Curry leaves - a handful
- Coconut oil - 2 tbsp
- Thick Coconut milk - 1/2 cup
- Diluted Coconut milk - 1 cup
- Salt to taste
Method:
- Cut the chicken into medium sized pieces and marinate it with a little chilli powder and salt for a while
- Heat oil in a pan and sliced onions and curry leaves, saute for about ten minutes on medium heat until brown
- Add green chilli and ginger garlic paste and fry for another 2 minutes
- Add chilli powder, coriander powder, turmeric powder and chicken masala powder and fry for 20 seconds
- Add the chicken pieces and roast on high heat for 5 minutes until it is well coated in the masala
- Add the diluted coconut milk, bring to a boil, and then turn down the flame and cook for about 20 to 30 minutes until the chicken is soft
- Keep adding a little splash of water now and then if its turning out to be too dry
- Once the chicken is fully cooked, add the thick coconut milk and take it off the heat
- Serve hot
This goes great with rotis, dosas or appams.
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