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.

Red Chicken Kababs

My son loves these kababs and always asks for them when we buy chicken. He somehow is fascinated by red and always asks for Red Biryani, Red Kabab…… I made these specially for him and he enjoyed every bit of it.

Ingredients
750 gms boneless Chicken

For Marinade
2 tbsp – Ginger Garlic paste
2 tbsp – Red Chilli pwd
1 tbsp – Garam Masala Pwd
1 cup Corn flour
2 Eggs
Pinch- Red food color
Oil- To Deep fry

Method
Cut the chicken into small cubes. Mix all the ingredients for marination and soak the chicken in this mix for 2 hours. Preferably keep it in the refrigerator. Deep fry in oil. Serve garnished with onions.