Chicken curry/masala with coconut

Am on a coastal treat these days.With an excess
amount of coconut paste lying in my refrigerator, I have to consume them before they loose their freshness. Coconut fresh vs
a few days old , tastes very different and can actually change the taste of
a dish. Since I had specifically bought some coconut to make my veg korma, I
realized I had excess.Hence for the next few days its a coastal gastronomical flair in
my house, feasting on cuisines from the southern region of our wonderful
country..I have tried in most of these dishes to bring in a twist, sometimes Oriental , sometimes  Srilankan, however , with a twist or no twist, they sure
seem to capture your tempting taste buds and earn your indulgence.
The aroma of the curry leaves, mustard seeds and the coconut paste in this chicken dish  lends a warm and  delightful to your nose buds even
before it  scores on your taste pallete..That’s the strength of this combo..The
aroma of this combo will lure you to accept this dish in a soulful manner.
Ingredients

Chicken-500 to 600 gms
Onion-1 large chopped
Tomatoes-1 large chopped
Curry Leaves-5 to 6
Oil-1 tsp
Mustard seeds- 1/2 tsp
Turmeric powder-1/2 tsp
Red chilli powder-1 tsp or as per taste
Salt- as per taste
water- 1/2 cup or as the quantity of gravy desired
To be made into a paste
Coconut-1/2 of small coconut
Garlic-1 tsp
Ginger-1 tsp
Cloves-5 to 6
Cumin seeds-1 tsp
Coriander seeds-1 tsp
Fennel seeds-1/2 tsp
Poppy seeds- 2  tbsp
Red chillies-2
Black pepper-1 tsp
Cinnamon-1 large stick
Garam masala powder-1/2 tsp

Tempering
Oil or ghee- 1 tbsp
Red chilli-2
Mustard seeds- 1/2 tsp
Curry leaves- 4-5

Method
  • Dry roast the ingredients under”paste” and
    blend them with turmeric and Chilli powder.Keep aside
  • In a pan, add oil and once smoking hot, add
    the mustard seeds and curry leaves, and onions.Fry and add the paste.Now add
    the chicken and fry for a while .De glaze the pan with water if required.Add
    cumin and coriander powder .
  • Now add the tomatoes, and garam masala and fry.Add
    water and let it cook on low flame until done
  • For tempering: once done ,give a tempering of
    red chillies, curry leaves and mustard seeds , for an aromatic flavour
Amazingly flavorful, with the aroma of the curry leaves and mustard seeds in ghee, the blend of coconut and poppy seeds lends a beautiful texture and taste to the dish with an undertone of the fiery red chillies. Coastal flair at its best..Appam or Neer dosa by the side completes the meal with soul curry as an appetizer..

 

Share This:

Related Posts

No Comments

Post A Comment