This coconut Chicken recipe has been shared by Vaishali Medi from the parish of St Jude. The dish is simple and is a great comfort meal.
Chicken – 300 gms
Onion – 100 gms
Tomatoes 130 gms (2medium size)
Chili paste – 8.8gms /1 heap tsp
Ginger Garlic Paste – 1 Heap tsp
Coconut milk – 620ml
Red Kashmiri Chilies – 2 pcs
Jeera – 1tsp
Cinnamon – 1inch
Curry leaves handful
Turmeric powder – 1tsp/1/2 tsp
Coriander powder – 1tsp/2.5gms
Jeera Powder – 1tsp/2.5gms
Garam Masala – 1 heap tsp /3gms
Red Kashmiri Chili powder – 1 heap tsp/3gms
Ghee – 2tbsp
Heat the pan, pour oil/ghee and add the onions.
Fry the onions (do not brown them),
Add ginger garlic paste and fry it well and then add green chilli paste
Now add all the dry masala powder together; namely turmeric, chilli, coriander and jeera and mix it well
Add little water only if the masala begins to stick to the pan or if you sense its burning.
Add the tomatoes
Add salt as per taste
Add about 1 tbsp coriander leaves (not all, leave the rest for garnishing)
Now introduce the chicken and mix it well. The Chicken must be coated with the masala.
Cover the dish for about 2-3 minutes
Now add coconut milk and stir it well. Then cover the dish again till the chicken is cooked.
Once the chicken is cooked finish the dish with tempering or tadka
For the tadka heat ghee or oil in a small pan then add cinnamon, jeera, red Kashmiri chilli and the curry leaves. Pour the tempering over the chicken dish and serve
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