Friday, 25 May 2012

Chicken Coconut Curry

Thank God its Friday!!! Weekends here.... and so is the excitement to churn out an excting non vegeterian dinner......
Fish is out of  question in these hot summers...dont really get a fresh catch these naturally , chicken was obvious choice.
But want it to be different than regular sunday curry....
So, heres a different version of chicken curry for our Friday Fever!!!!


250 gms Chicken cut into medium pieces
2 medium Onions finely chopped
4 to 5 Cashewnuts
3/4th cup coconut milk
3-4 tsp ginger garlic paste
21/2 tsp red chilly powder
1 tsp turmeric powder
2 tsp garam masala
2 tbsp dahi
2 tbsp oil+1tsp for tempering
1 whole dry red chilly
Namak Shamak


Marinate the chicken with ginger garlic paste ,red chilly powder, turmeric powder 1 1/2 tsp namak and dahi and keep aside for atleast half hour.

Heat 1 tbsp oil in a kadhai and saute onions and cashewnuts till onions are translucent.  Cool and grind to a fine paste (alternately,if you have a microwave oven, mix onion with oil and cashewnuts in a microwave safe bowl and cook on for 2 mins or until done).

In another  kadhai heat remaining oil and saute the marinated chicken , till well coated. Now add the ground onion cashew paste and saute till oil seperates.Now add red chilly powder , turmeric and garam masala and stir.Now lower the flame and add coconut milk and stir.Add namak shamak.

Adjust the consistency of the curry with water , and simmer for 3 mins.

Transfer the curry in a serving bowl.

For tempering heat oil and add whole dry red chilly , add red chilly powder and immediately pour over the curry.Garnish with chopped coriander leaves.

The curry tastes best with "kombadi wadas ( spicy puris made from mixed flours and spices..)

Can also be relished with hot rotis or rice.

No comments:

Post a Comment

We apppreciate your comments,suggestions and tips, so please feel free to share your views