Roasted Coconut Chicken Curry
Author:
Yummy N Tasty
Posted on,
29, Dec 2011
8.9 K views.
3
3.2/5 ( 17 votes )
Yields
6-8 servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
35-45 mins
Happy Diwali
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Recipe video
Ingredients:
- Chicken - 500 Gms, cut into medium pieces
- Onion, medium sized - 1 Nos, finely sliced
- Grated coconut - 1 cup
- Garlic - 4 cloves, finely chopped
- Ginger - ½ inch piece, finely chopped
- Green chilli - 1 Nos, slit
- Turmeric powder - ½ Teaspoon
- Coriander Powder - ¾ Tablespoon
- Red Chilli Powder - ½ Tablespoon
- Dried red chilli - 1 Nos, or Red chilli flakes - ½ Teaspoon
- Curry leaves - 1 sprig
- Water - 1 ½ cups(approx:)
- Coconut Oil - 2 Tablespoon
- Salt to taste
Instructions:
- Clean and wash the chicken pieces. Drain the water completely and set aside.
- Heat 1 tablespoon of coconut oil in a pan, add in the grated coconut and chopped garlic. Roast until the coconut is dark golden in color and aromatic.
- Reduce the heat, add in the coriander powder, red chilli powder and fry until the mixture is dark brown in color or for about 1-2 minute on low heat.
- Let it cool completely. Then grind it with enough water and make a fine paste. Set aside.
- Heat 1 tablespoon oil in pan, add in the sliced onions, chopped ginger, green chillies and curry leaves. Saute until the onions are light brown in color.
- Add in the turmeric powder, dried red chillies and saute for 1 minute.
- Then add in the chicken pieces and saute for 2 minute.
- Now add in the roasted coconut paste, salt and enough water to cook the chicken pieces. Mix well.
- Cover and cook for about 25 minutes or until the chicken is cooked well and the gravy become slightly thick on low-medium heat.
- Serve warm.
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Roasted Coconut Chicken Curry
| Author - Yummy N Tasty |
| Posted on - 29, Dec 2011 |
| Recipe URL, https://www.yummyntasty.com/recipes/roasted-coconut-chicken-curry/ |
| Cooking time - 35-45 minutes |
| Serving - 6-8 person(s) |
Ingredients :
- Chicken - 500 Gms, cut into medium pieces
- Onion, medium sized - 1 Nos, finely sliced
- Grated coconut - 1 cup
- Garlic - 4 cloves, finely chopped
- Ginger - ½ inch piece, finely chopped
- Green chilli - 1 Nos, slit
- Turmeric powder - ½ Teaspoon
- Coriander Powder - ¾ Tablespoon
- Red Chilli Powder - ½ Tablespoon
- Dried red chilli - 1 Nos, or Red chilli flakes - ½ Teaspoon
- Curry leaves - 1 sprig
- Water - 1 ½ cups(approx:)
- Coconut Oil - 2 Tablespoon
- Salt to taste
Instructions :
- Clean and wash the chicken pieces. Drain the water completely and set aside.
- Heat 1 tablespoon of coconut oil in a pan, add in the grated coconut and chopped garlic. Roast until the coconut is dark golden in color and aromatic.
- Reduce the heat, add in the coriander powder, red chilli powder and fry until the mixture is dark brown in color or for about 1-2 minute on low heat.
- Let it cool completely. Then grind it with enough water and make a fine paste. Set aside.
- Heat 1 tablespoon oil in pan, add in the sliced onions, chopped ginger, green chillies and curry leaves. Saute until the onions are light brown in color.
- Add in the turmeric powder, dried red chillies and saute for 1 minute.
- Then add in the chicken pieces and saute for 2 minute.
- Now add in the roasted coconut paste, salt and enough water to cook the chicken pieces. Mix well.
- Cover and cook for about 25 minutes or until the chicken is cooked well and the gravy become slightly thick on low-medium heat.
- Serve warm.
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