Coconut Chicken Curry

 

Ingredients

Whole chicken -1 approx 800 grams (cut into 8 pieces)

Onion-1 large

Ginger-1 inch piece

Garlic-6 Cloves

Tomatoes-2

(Onion + Ginger + Garlic + Tomatoes blended and made into a fine paste)

Coriander powder-2 teaspoon

Turmeric-1 teaspoon

Garam Masala-1 teaspoon

Red chilli powder-1/4 teaspoon (enough only to add flavor and not to make it spicy)

Black Mustard seeds-1/2 teaspoon

Curry leaves- 10-12

Coconut Milk-400 grams

Potatoes-2 (skinned and cut into small pieces)

Cooking Oil-3 tablespoon

Salt to taste

Method:

In a pressure cooker, add the oil and the switch on the heat source. As the oil turns hot, add the black mustard seeds and let it splutter. Immediately add the Onion + Ginger + Garlic + Tomatoes fine paste. Add the curry leaves and stir well till the paste starts giving off a nice aroma and you can see the oil ooze out from the sides. Add the chicken and stir well. Add the coriander powder, turmeric, garam masala and red chilli powder.

Cook the chicken till all the water evaporates and the chicken is dry. Add the potatoes. Stir well again. Now add the coconut milk and salt. Close the lid of the pressure cooker with weight and let it come to full pressure (i.e. when the weight lifts and there is a whistling sound). Turn the heat source to sim and let the chicken cook for 5 minutes before turning off the heat source. Let the cooker cool on its own.

Your chicken in coconut milk is ready to be eaten.

© Copyright Prasenjeet Kumar 2013

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