Another not-so-easy but tasty chicken curry. Well, me says not-so easy coz you have to grate coconut, then dry roast it on low flame making sure not to burn it...and then grind to a smooth paste!!! Other than this step, it is very easy...and yes...absolutely delicious...well, any coconut based Kerala dish is heavenly!!!
Chicken pieces: 1 kg
Onion: 3 medium chopped
Ginger: 2 inch diced
Garlic: 1 pod diced (10 to 12 cloves)
Green Chilly: 3 slit
Chilly Powder: 1 level tbsp
Coriander Powder: 2 level tbsp
Turmeric Powder: 1/2 tsp
Pepper powder: 1 tsp
Garam Masala: 2 level tsp
Fresh coconut grated: 1/2 cup
Coconut Milk: 2 cups (thick)
Oil: 2 to 3 tbsp
Salt: as required
Roast the grated coconut till brown on low heat. Allow it to cool and then grind to a smooth paste
(No need to add water, the oil will ooze out when you grind)
Heat oil in a big kadai and throw in the onions, ginger, garlic and green chillies and saute till onions turn brown.
Make a paste of the dry masalas with a tablespoon of water and add to the browned onion and saute till raw smell is gone.
Now add the chicken pieces and mix properly with the masala on low heat.
Add the coconut paste, salt and 1 cup coconut milk mixed with double the amount of water.
Cover with lid and cook on medium flame.
When done, add the thick coconut milk and turn off the stove.
Now heat oil in pan, splutter mustard and dried red chilly and pour over the chicken curry.
Serve it with rice or chappati.