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Wednesday, October 20, 2010

Coconut Chicken Curry


  • 8 medium sized, pieces of Chicken
  • 1 Coconut, grated
  • 8 whole Red Chillies, roasted
  • 1 teaspoon each of Cumin Seeds and Black Peppercorns, roasted
  • 2 Green Chillies
  • 1 Tablespoon Coriander Seeds, roasted
  • 1 Tablespoon Tamarind paste
  • 8 Garlic Flakes
  • 1 inch piece Ginger
  • 1 inch piece Cinnamon, broken
  • 2 Cloves
  • 1 Green Cardamoms
  • 1/2 teaspoon Turmeric powder
  • 2 medium Onions, finely chopped
  • 1/2 teaspoon Fenugreek Seed powder
  • 2 Tablespoons Clarified Butter(Ghee)/Butter/Oil
  • Salt to taste
  • Finely chopped fresh Coriander Leaves to garnish
Method for “Coconut Chicken Curry”
Grind together all the ingredients except half the onions and fenugreek seed powder to a fine paste. Heat the clarified butter(ghee)/butter/oil in a heavy bottomed pan till hot. Add the fenugreek seed powder and the remaining chopped onions. Fry till the onions are light brown in color. Add the ground paste and saute on medium level for about 3 minutes or till it is aromatic. Add the chicken pieces and salt to taste. Add water according to the consistency desired and bring to a boil. Cover and cook on low level for about 25 minutes or till the chicken is fully cooked. Garnish with finely chopped fresh coriander leaves. Serve hot with Ghee Rice, white rice or roti.
Preparation time: 10-15 minutes, Cooking time: 30-35 minutes, Serves: 4
If it is difficult to obtain fresh coconut, it can be substituted with desscicated coconut shavings. Soak the shavings in little hot water for some time before use

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