Chicken Curry with Coconut Milk

There could be so many of these chicken curry recipes out there. But then something I try should also be documented isn't it. And what better way than sharing the same with my readers here.

This is an easy recipe in a way that you do not have to grind masalas or sweat it out a lot. The dish definitely requires you to cut and saute onions and tomatoes and marinate the chicken too but that is a routine in all our lives I believe.  We as family have chicken 4/7 days in a week and I get tired of making the same dish day after day. Anyone would I guess. I would not claim that this is one uses different masalas or a drastically different method but the taste is surely different the second day when all the masalas have been absorbed. The magic ingredients here are coconut milk and coconut oil. Ask any Keralite and I am sure they would have so much to talk about how these two add to the taste of the dish.

Ingredients	Quantity
Skinless Chicken	1 kg
Curd	1/2 cup
Kashmiri Chilli Powder	4 tbsp
Coriander Powder	2 tbsp
Turmeric Powder	2 tsp
Pepper Powder	5 tbsp - Adjust as per tolerance
Salt	3 tsp - Adjust as per preference
Coconut Milk- Room Temperature or freshly pressed from coconut (first and second press together)	1 can / 200 ml
Onion - 3 medium	Chopped length wise
Tomato - 3 Ripe	Chopped length wise
Garlic pods minced	6-7
Curry Leaf /Coriander/Mint	3 sprigs each

My way of making

1. Clean and marinate the chicken for 30 minutes to an hour with Curd, Kashmiri Chilli Powder, Turmeric Powder, Coriander Powder,Pepper Powder and salt. 

2. Meanwhile chop the tomatoes and onions and slit chilies and keep ready.

3. In a thick bottom wok/kadai pour in the coconut oil. Once hot add in the cleaned curry leaves and let the oil absorb the flavours. To this add garlic and onions and saute well to golden brown

4. Once the onions are golden brown, add in the tomatoes  and  chilies and saute well until mushy. To this add just enough salt and the other masalas about /2 tsps mentioned earlier to cover the tomatoes and onions and wait for the oil to separate.

5. Once the oil separates add in the marinated chicken and mix well.

6. To this add coconut milk and if required adjust consistency with water and let cook closed for first 10 minutes and there after open cooking until the chicken is done. Remember to give it a stir after every 10 minutes.

11. Once done garnish with coriander and mint and keep covered. 

12. Serve hot with phulkas or rice.

Notes

1. Using coconut oil imparts the best flavours for this dish but any oil of your choice would do.

2. Use a tender chicken. I got mine from freshtohome.

3. The masala will be thick and the dish would taste better the next day as is with all non vegetarian dishes.