Special Chicken Curry with Coconut Milk

Ingredients

Recipe courtesy – Kerala Foodie

1. Chicken – 3/4 kg, cut into small pieces

Onion – 1 medium, thinly sliced

Ginger – 1 tbsp, thinly sliced

Green chilies – 2, diagonally sliced

Curry leaves – 1 sprig

Tomato- 1 medium, sliced

Turmeric powder – 1/2 tsp

Kashmiri chilli powder or regular chilli powder – 1 tbsp and coriander powder – 1 – 1.5 tbsp, dry roasted in a small pan over very low heat for 1 minute or until their raw smell disappears)

Salt – As required

Coconut oil – 1 tbsp

2. Thin coconut milk – 1 cup

3. Potato – 2 small, cut into small cubes

4. Thick coconut milk – 1/3 cup

5. Garam masala powder – 3/4 tsp

Fresh ground pepper powder – 3/4 tsp

Cilantro – 2 – 3 tbsp, chopped

6. Coconut oil – 1 tbsp

7. Shallots – 4 – 5, crushed

Garlic – 4 small, crushed

Dried red chilies – 3, broken

Curry leaves – 1 sprig

Method

1. Combine chicken pieces with all the other ingredients numbered 1.

2. Add thin coconut milk and mix well. Cover and cook for 20 – 25 minutes till 3/4th cooked. Add potato cubes and mix well.

3. Cook for 10 more minutes until chicken and potato pieces are completely cooked through. Add thick coconut milk, few curry leaves and cook for a minute over low heat. Switch off. Add garam masala powder , freshly ground pepper powder and chopped cilantro.

4. In a small pan, heat 1 tbsp coconut oil over medium-high heat. Add crushed shallots, garlic and cook till light golden. Add dried red chilies, curry leaves and stir for a minute. Pour this over the curry. Keep covered for 15 minutes. Mix well and serve with appam, idiyappam, porotta, chapathi etc.