CHICKEN CURRY WITH COCONUT MILK

     Chicken Curry is the most frequented Non-Vegetarian side dish in Indian Cuisine, though it is catered with different names, flavours & tastes.  You tweak one or two ingredients into the Curry and there you go with a completely new recipe with a fresh flavour profile. Such is the versatility of these curries & especially Chicken is a flexible meat when it comes to cooking. This Chicken Curry with Coconut Milk is one of our family favourite, prepared with fewer ingredients and above all, it is my favourite dish for the most important reason being - it can be cooked within 20-30 Minutes. When you are cooking up a lot of dishes for a celebration or an occasion, then this Chicken Curry can be easily incorporated into the menu for two good reasons:

• Quick to prepare
• Fewer Ingredients
• Suitable Side Dish for both Roti, Rice etc., & etc.,

     This simple Chicken Curry cooked in Coconut Milk goes well with all types of Indian Bread like Rotis, Naan, Kulcha, Chapatis, Parathas & Parottas and Tiffin Items like Idli, Dosa, Uthappam, Vellayappam, Idiyappam and Puttu.  Also, it is a good accompaniment along with Rice, Pulaos and Biriyanis too. The best about this Chicken Curry is that it is authentic and a flavour-filled Curry justifying the very nature of Indian spices added into it. At the same time enhancing the overall taste & aroma of the Curry with a rich & creamy texture.
      This Chicken Recipe is prepared with Pan-seared Chicken Pieces, simmered to perfection in an Onion Tomato base with mild spices and richly laced with Coconut Milk. Every time I cook Chicken Curry,  I usually Pan sear the Chicken Pieces, which gives a perfectly cooked juicy and succulent chicken pieces in the Curry.


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Cuisine - Indian
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 3 - 4
Author - SM

Preparation Time - 20-30 Minutes
Cooking Time - 25-30 Minutes

HOW TO COOK CHICKEN CURRY WITH COCONUT MILK

CHICKEN CURRY WITH COCONUT MILK

INGREDIENTS :

Chicken - 1/2 Kg.
Onion - 1 No.
Curry Leaves - 2 Sprigs
Turmeric Powder - 1 Tspn
Red Chilli Powder - 1 Tspn
Coriander Powder - 2 Tspns
Garam Masala - 1 Tspn
Thin Coconut Milk - 1 Cup
Thick Coconut Milk - 1 Cup
Oil - 2 Tbspn
Salt - to Taste
Sugar - a Pinch

For a detailed step-by-step process on HOW TO MAKE COCONUT MILK, Click here...

For Masala Paste :

Shallots - 8-10 Nos.
Ginger - 1" Piece
Garlic  - 6-8 Cloves
Green Chillies - 3-4
Fennel Seeds - 1 Tspn

Spices:

Cloves - 3 Nos.
Cinnamon - 1" Stick
Bay Leaf - 1 No.
Fennel Seeds - 1/2 Tspn
Cardamom - 2 Nos.

To Garnish :

Coriander Leaves - Few

PREPARATION:

• Clean, Wash and Cut Chicken into small pieces.
• Grind the ingredients mentioned under 'For Masala Paste' into a fine paste and keep it aside.
• Finely chop the Onions & keep it aside.

METHOD:

• Heat Oil in a Pan, splutter the ingredients mentioned under 'Spices' and Curry Leaves on a very low flame.
• Add Chicken pieces to the oil along with a dash of salt and pan sear the pieces.
• Toss the Chicken pieces once or twice and cook until the colour changes and it is evenly coated with oil for about 5-8 minutes.
• Then add finely chopped Onions and saute until onions turn translucent.
• Pour the ground 'Masala Paste' to the above and give a quick stir.
• Leave this on a low flame for about 5-7 minutes & fry until aromatic.
• Add Turmeric Powder, Red Chilli Powder, Coriander Powder and Garam Masala to the above and fry for a while until the raw flavour goes.
• Add a dash of Salt, a pinch of Sugar and mix well.
• Pour in the Thin Coconut Milk and cook on a low flame until Chicken pieces turn soft and well cooked.
• Once the Chicken pieces are well cooked, pour in the Thick Coconut Milk.
• Cook this on a low flame until the Chicken Curry reaches the desired consistency.
• Switch off the flame and garnish Coconut Milk Chicken Curry with finely chopped Coriander Leaves.
• Serve Chicken Curry with Coconut Milk hot. 
• Goes well with Vellayappam, Idiyappam, Chapatis, Rotis, Parathas and Rice too.
• Chicken Curry with Coconut Milk can be paired with Pulao, Ghee Rice, Vegetable Brinji Rice etc.,

 NOTES :

• Adjust the amount of Spices as per your taste preference.
• Can add Boiled & Cubed Potatoes to this Chicken Curry.
• Pan searing yields soft & succulent Chicken Pieces.
• Grinding Onions along with Spices gives you a rich gravy.
• Adding Sugar is totally optional.
• I have used homemade fresh Coconut Milk in this Curry.