Homestyle Chicken Curry (with coconut milk)
A very delicious chicken curry, goes well with Rotis, Appam, Idiyappam, Rice varieties, Brown bread / Whole wheat bread …
Serves: 3 – 4
You will need
500 g chicken, cut into medium size pieces
½ teaspoon turmeric powder
½ teaspoon salt
1 tablespoon oil
1 teaspoon mustard seeds
2 dried red chillies, broken into 2 pieces
15 shallots (chuvannulli / small onion) or 1 onion, finely sliced
1 green chilli, slit lengthwise
1 – inch piece ginger, finely sliced
6 cloves garlic, finely sliced
6 curry leaves
¾ teaspoon red chilli powder
1 ½ teaspoon coriander powder
¼ teaspoon turmeric powder
¼ teaspoon pepper powder
50 ml thick coconut milk
75 ml thin coconut milk
½ teaspoon salt (or to taste)
Wash and clean chicken pieces. Drain out water thoroughly. In a wide bowl, marinate chicken pieces with turmeric powder and salt. Keep aside for half an hour.
Dilute red chilli powder, coriander powder, turmeric powder and pepper powder in 2 tablespoons of water and make a smooth solution (spice mix). Keep aside.
Mix thick and thin coconut milk.
In a pan, heat oil. Add mustard seeds. When they crackle add broken dried red chillies. Saute on a low heat for 2 minutes.
Add sliced shallots or onion and fry till light golden color.
Add slit green chilli, sliced ginger, garlic and curry leaves. Saute on a low to medium heat for 5 – 7 minutes until fragrant and color changes.
Add diluted spice powder mix (red chilli powder, coriander powder, turmeric powder and pepper powder). Stir well on a low heat for 2 minutes until the water dries up and well blended with other ingredients / thickens.
Add marinated chicken pieces, coconut milk (thick and thin milk) and salt to taste. Mix all the ingredients well.
Cover with a tight lid and cook on a medium to low heat for 25 – 35 minutes or until done / chicken pieces softens / gravy slightly thickens.
Serve with Rotis, Rice, Appam, Idiyappam (string hoppers), Bread varieties …