Chicken Curry With Coconut Milk
|Chicken||1 Kilogram, cut into medium sized pieces|
|Onion||3 , grind without water|
|Water||1 Cup (16 tbs) (adjust as needed)|
|Ginger paste||1 Teaspoon|
|Garlic paste||1 Teaspoon|
|Thick coconut milk||1⁄2 Cup (8 tbs)|
|Thin coconut milk||1 Cup (16 tbs)|
|Chilly powder||1 Teaspoon|
|Coriander powder||2 Teaspoon|
|Turmeric powder||1⁄2 Teaspoon|
|Garam masala powder||1 Teaspoon|
|Mustard seeds||1 Teaspoon|
|Frying oil||2 Cup (32 tbs) (For frying)|
)Heat oil in a pan.
2)Splutter mustard seeds.
3)Add cloves and curry leaves.
4)Add onion and tomato and saute for a few mins.
5)When the color changes, add ginger and garlic paste and saute, till the raw smell goes away.
6)Add the chicken pieces along with coriander, chilly, turmeric and garam masala powders.
7)Mix well and stir for few mins.
8)Add thin coconut milk.
9)Add water as required and salt to taste.
10)When chicken is fully cooked, add thick coconut milk and allow it to simmer for a few mins.
:- Serve hot with chappathi, porotta, idiyappam.