Chicken was something that was a bit away from our menu for some time. After all the vacation touring and settling down, much time could not be spent on something to be made elaborately. This time on my purchase, I thought I would get back to my spicy menu and give the baking treats a break…lol…
Chicken in any form always tastes good. I was asked by one of my friends to post a recipe of chicken curry that had coconut milk and so I decided I would take up on that this time. Though the making of this curry does take some time, it is worth the time spent as it is really yummy and just goes well with anything. Be it rice, Chapati ( flat Indian Bread),Naan or even the normal bread or anything for that matter. Lots of gravy that is spiced up and soaked in thick coconut milk.
Servings – 4-5
400 gms Chicken cut into pieces
3 tbsp thick Curd
1 -2 tsp black pepper powder
1 tbsp Coriander leaves finely chopped and made into a paste.
1/2 tsp Salt
For the Gravy
2 medium sized onion finely chopped
1 tomato finely chopped
1/2 tsp finely chopped ginger
5-6 cloves of garlic smashed
2 tbsp Coriander powder
3/4 tbsp Chilly powder
1/2 tsp turmeric powder
1 1/2 tbsp Meat Masala powder
1 tsp Garam Masala powder
1/4 tsp cinnamon
5-6 Dry red chillies
2 cups thick coconut milk
2 tbsp finely chopped coriander and mint leaves
2 cups Water
. Clean the chicken and marinate with the ingredients for marination and leave it in the refrigerator for about 30 minutes at least.
. Make a paste of all the dry powders together and keep aside. ( Coriander, chilly, turmeric, meat masala, and Garam masala)
. In a heavy bottom deep pan, add some oil. To the heated oil, add in the cloves. After a few seconds, add in the onions, ginger, garlic and the dry red chilies and saute well till onions turn translucent.
. Add the tomatoes to this and saute till tomatoes become soft. Add in the cinnamon powder.
. Add in the dry powder paste and saute till the raw smell is left.
. Then add in the water, some salt and the marinated chicken and close with a lid.
. Let the chicken get cooked in medium heat.
. Once the chicken starts to get tender, add in the coconut milk and keep the lid on and cook the chicken further more till very soft and tender and the gravy starts to get reduced and thick.
.When done, switch off the flame and add in the chopped coriander and mint leaves and keep the lid on, so the flavors get locked.
. Garnish and serve hot along with your choice of dish.