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My all time favorite chicken curry. Here chicken is cooked in rich spicy coconut gravy with exotic flavors
Servings: makes
4
servings
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Difficulty:
Difficult
| Prep Time:
5 hrs
| Cook Time:
1.5 hrs
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Ingredients |
- 1 whole Chicken, skinned and cut into small pieces about 1 1/4"
Marination paste:
- 1 Garlic, whole
- 1” Ginger
- 3 Green chilies
- 1 1/2 Cilantro, fistful
- 1 1/2 tsp Salt
Dry spice powder:
- 18 Cloves
- 1 1/2” Cinnamon
- 5 Cardamom
- 1 1/2 tsp Anise
- 1 1/2 tsp Poppy seeds (Khas Khas)
- 1/2 Nutmeg, fresh powdered
- 1 tbsp Patri (dry flower native to Goa)
- 3 Star anise
- 4 tbsp Vegetable oil
- 4 Onions, medium, chopped
- 4 1/2 tbsp Coriander powder
- 1 1/2 cup Coconut, grated
- 12 Garlic pods, crushed
- 1 tsp Turmeric powder
- 3 tsp Red chili powder
- Handful of Cilantro with stems
- 1 Tomato, large, chopped
- 1 Lime, juice
- 1/2 cup Coconut milk, unsweetened |
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Preparation |
- Grind the marination ingredients to a fine paste. Marinate the chicken with the above paste for about an hour
- Fry the dry paste in little oil for a minute and half, except poppy seeds. Make sure none of the spices burn, otherwise they will turn bitter. Grind the dry spices to a fine powder
- Add 4 tbsp oil in a medium sized pot and fry half the onions till golden brown. Then add 2 tbsp coriander powder and fry for another minute. Remove from heat and set aside
- In another pan lightly brown 1 1/2 cup grated coconut. In a blender incorporate the coconut and onion mix (from 3) with the dry spice powder (from 2) and grind the mix to a very fine paste. Ensure that the coconut is completely ground so it is not gritty between fingers
- To the pot (from 3), add 2 1/2 tbsp oil and fry the remaining onions until golden brown. Add the crushed garlic pods and cook for a minute. To this add turmeric, coriander and chili powder and mix well
- Immediately add tomato. Roast till tomatoes are softened
- Add the cut up chicken pieces with half to one cup water and mix all the above ingredients thoroughly
- Add ground coconut paste (from 4) along with the lime
- Stir in the 1/2 cup unsweetened coconut milk, cilantro
- Cover and cook on low to medium heat until chicken is thoroughly cooked about 30 minutes
- Serve with Indian flatbread and basmati rice
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