Jan 21, 2012

Homestyle Chicken Curry (with coconut milk)

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

For chicken:

500 g chicken, cut into medium size pieces

½ teaspoon turmeric powder

½ teaspoon salt

Other ingredients

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 …

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