Chicken curry made with tomato, coconut milk and spices. It goes well with rice, appam etc.
CourseChicken Recipes, Non-Vegetarian
CuisineKerala
Servings
4servings
Servings
4servings
Ingredients
500gramsChicken pieces
2 – 4tablespoonsThick coconut milk
1 1/2cupsOnionchopped
1/4cupTomatochopped
1 1/2teaspoonsGingercrushed
1 1/2teaspoonsGarliccrushed
1teaspoonKashmiri chilli powder
1teaspoonChilli powder
2teaspoonsCoriander powder
1/4teaspoonTurmeric powder
1/2teaspoonGaram masala
Pepper powderas required
Saltto taste
Oilto saute
For Seasoning
1/2teaspoon Mustard seeds
2numbersShallot
1sprigCurry leaf
Oil
Instructions
Heat oil in a large pan and saute onion until golden brown. Add ginger and garlic, saute.
Add kashmiri chilli powder, chilli powder, coriander powder, and turmeric powder along with little water and saute till oil separates. Add chopped tomato and saute well.
Add chicken pieces and stir for few minutes, add 1/2 cup of water. Cover and cook until the chicken is done and gravy is thick.
Now add garam masala, pepper powder, and coconut milk, mix well. Remove from fire.
Heat oil in a small and fry mustard seeds, shallots, and curry leaves, add to the chicken curry.
This chicken curry goes well with white rice, appam, etc.
NOTE – One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.