Coconut Chicken Curry

Chicken & fish has become a regular in our home these days. We’ve reduced our intake of red meat and have opted for healthier versions of non-veg food. Of course nothing beats the consumption of fresh vegetables & fruits and that too has become part of our daily meal.

This gravy goes well with a mild flavored rice like jeera rice, ghee rice or peas pulao. It’s also a good accompaniment for idlis and dosas.

Ingredients

1/2 kg chicken
1 onion chopped
2 tomatoes chopped
3 tbsp ginger garlic paste
2 tbsp red chilli pwd
3 tbsp coriander pwd
1 tbsp turmeric pwd
2 tbsp garam masala pwd
3 tbsp coconut paste
Coriander leaves for garnish

Method

Clean and marinate the chicken with 1tbsp turmeric pwd, 1tbsp chilli pwd, 1tbsp coriander pwd and 1tbsp ginger garlic paste for 2 hours.

In a pan take a tbsp of oil and add chopped onion and fry for 2 mints. Add the ginger garlic paste and tomatoes and sauté till the tomatoes are mushy. Add the remaining chilli, coriander, turmeric and garam masala pwd and sauté for 5 mints till the masalas are fried well. Add the marinated chicken & salt and cook for 5 mints on a low flame stirring occasionally. Add the coconut paste and a little water and cook covered for 10-15 mints till the chicken is tender. Garnish with coriander leaves. Do not make the gravy watery. The consistency should be slightly thick.