Coconut Chicken: South-Indian Style Curry

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Coconut is widely used in the South-Indian curries. While grated coconut adds a different taste and aroma to the curry, you can also use it as an ingredient for topping curries or salads. Non-vegetarian recipes also have coconut in it. Curries made of coconut can be teamed up with rotis or boiled rice. Whatever the dish be, you can try some spicy curry recipes to make the main course meal taste different. Here is the coconut chicken curry recipe in South-Indian style.

Coconut chicken curry recipe:

Preparation time: 15 minutes
Cooking time: 30 minutes

Ingredients

• Chicken breasts- 500 gms (boiled, boneless, cut into 1 inch pieces)
• Onion- 2 (sliced)
• Unsweetened coconut milk- 1 cup
• Frozen peas- ¼ cup
• Green chillies- 3-4 (minced)
• Ginger garlic paste- 1tsp
• Tomato puree- ½ cup
• Cumin seeds- 1tsp
• Mustard seeds- ½tsp
• Garam masala- 1tsp
• Turmeric powder- 1tsp
• Red chilli powder- 1tsp
• Coriander powder- 1tsp
• Vegetable oil- 2tbsp

For gravy masala:

• Cashews- ¼ cup (soaked in water for 10-15 minutes)
• Cloves- 2
• Star anise- 1
• Cardamom- 1
• Cinnamon- 1 inch

Procedure

• Make a paste of the gravy masala. Grind all the masala ingredients in a grinder and make a paste of it. Add cashew and a little water to make a fine paste.
• Heat oil in a deep skillet. Add cumin seeds, mustard seeds, ginger garlic paste and saute. Now add the onions and gravy masala paste. Mix well. Cook on medium flame for 2 minutes, till the onions become tender.
• Now add the boiled chicken pieces, salt, turmeric powder, green chillies and then cook on low flame for 2-4 minutes.
• Add tomato puree and coconut milk. Bring it to boil. When the gravy thickens, add red chilli powder, garam masala and peas. Saute and cook for 2 minutes.

Coconut chicken curry is ready. Serve this South-Indian style curry hot with rice or rotis.