Hi everyone, once again I’m coming up with a delicious side dish for all the chicken lovers out there. Today will see how to make chicken curry in spicy coconut gravy. As I say always, go for fresh chicken, it would give a delicious taste to the dish. It’s better if you could add fresh coconut milk and those who are unable to find fresh coconuts, don’t worry you can always use the instant coconut milk powder. You can get it from all the supermarkets.
Okay, let’s take a look at the things required…
1 Fresh chicken cut into serving portions
1.5 teaspoon salt
1 teaspoon tamarind pulp
2 tablespoon warm water
3 tablespoon oil
500 ml thick coconut milk (2 cups)
5 shallots (finely sliced)
1 stalk lemongrass ( tender inner part bottom third only)
9.10 curry leaves
2 tablespoon coriander seeds
1 teaspoon black peppercorns
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1 stick cinnamon
2 teaspoon salt
1-star anise pod
3 cardamom pods
3 candlenuts/peanuts (dry roasted and chopped)
4 – 5 dried chilies soaked in water to soften
2 – 3 red chilies
Ginger ( 3/4 inch)
5 cloves garlic
Okay… Let’s get into the work
WATCH HOW TO MAKE CHICKEN SOICY COCONUT GRAVY
To start with taking a small cup and soak a few tamarinds in warm water for about 5 minutes keep it aside and take the chicken pieces put it in a bowl and wash it nicely with some turmeric powder. Strain the excess water in chicken then mash the tamarind pulp and strain the juice over the chicken pieces and rub well. Make sure the tamarind juice is evenly spread on the chicken pieces. Set the chicken aside to marinate.
Meanwhile, we will prepare the spice paste. Take a saucepan and preheat it and dry fry the coriander seeds, peppercorns, cumin, fennel, cloves, cinnamon, star anise and cardamom over low heat. Mix them frequently until the spices are roasted evenly and fragrant. Off the stove, once it’s done
Take a grinder put all the roasted spices and add the peanut into it and grind until fine. Set aside. Make sure you keep the ground spices in an airtight container in order to maintain the aroma.
Grind the chili, ginger, garlic and some shallots and salt into a fine paste.
Add the paste into the chicken and also add the spice paste into it and mix it well. Make sure the chicken is evenly coated with the mix
Take a large wok, add 3 tablespoons of oil and heat it and then add the sliced shallots, cook it until golden. Then add the chicken into it and stir fry until the color changes. After 5 – 6 minutes add the coconut milk, lemongrass, and the curry leaves, stir frequently and bring to a boil. Then simmer until the chicken is tender and the gravy has thickened
Serve it warm with ghee rice… The taste would be heavenly… Make sure you try this recipe at home and leave your comments below