Coconut Chicken Curry is an easy delicious South Indian recipe and forms a perfect side dish for idli, dosa, chapathi and rice. Chicken is pressure cooked along with onion tomato paste, coconut paste and Indian spices in this recipe.
Ingredients
- Chicken - 500g
- Shallots - 250g/Onion - 1, medium sized
- Tomato - 1
- Ginger garlic paste - 2 tbsp
- Turmeric powder - 1/2 tsp
- Chilli powder - 1 tsp
- Coriander powder - 2 tbsp
- Chicken masala - 1 tbsp
- Garam masala - 2 tsp
- Pepper powder - 1 tsp
- Grated coconut - 1/4 cup
- Roasted gram - 2 tbsp
- Mustard seeds - 1 tsp
- Cinnamon - 1 inch
- Cloves - 2
- Curry leaves - Few
- Coriander leaves - To garnish
- Salt - To taste
- Oil - 2 tbsp + 1 tsp
Method
- Heat 1 tsp of oil in a pan and add shallots/onion. Fry for a minute or till transparent. Add tomatoes and saute for 2 minutes in medium heat.
- Cool the mixture and grind into a paste. Keep aside.
- Grind grated coconut and roasted gram with little water into a smooth paste and keep aside.
- Heat 2 tbsp of oil in a pressure cooker and add mustard seeds.
- Once the mustard seeds start to splutter, add cinnamon, cloves & curry leaves and fry for few seconds.
- Now add ginger garlic paste and stir for a while.
- Add chicken pieces and cook till the chicken changes to white color.
- Now add turmeric powder, chilli powder, coriander powder, garam masala, chicken masala & salt and cook till the oil oozes out of the mixture.
- Add onion tomato paste and coconut paste into the mixture.
- Add enough water and adjust salt to taste.
- Pressure cook for 8 to 10 whistles and garnish with coriander leaves. Serve hot.
