- 1 whole chicken, cut up into curry sized pieces ( I usually get it done at Whole Foods, from where I buy the chicken)
- 2 tablespoon coconut oil
- 1 red onions, sliced
- 2 thai green chillies, slit in half
- 1 teaspoon ginger garlic paste
- 1 tablespoon chicken masala (or you can use garam masala too)
- salt
- ½ cup grated coconut
- 2 teaspoon coriander seeds
- 3-4 dried red chillies
- 1 teaspoon coconut oil
- ½ teaspoon mustard seeds
- 7-8 curry leaves
- 2 dried red chillies
Heat the 2 tablespoon coconut oil in a heavy bottomed pan and add the onions and green chillies to it. Once the onions are translucent, add the ginger garlic paste and saute till the raw smell of ginger garlic paste goes away. Add the chicken, chicken masala and salt. Lower the heat. Cover and cook. Add a little water if it is sticking to the pan. Remember that chicken will release some water as it cooks. Meanwhile, in a saute pan, roast the coconut over medium high heat with the coriander seeds and dried red chillies. Once the coconut is medium brown in color, remove from heat and keep aside to cool. Grind this coconut mixture with a little water to a fine paste and add it to the chicken. Let it all boil together till the chicken is cooked. In a small pan, heat the coconut oil and add the mustard seeds. Once they splutter, add curry leaves and dried red chillies. Pour this over the chicken curry. Remove from heat. Let it rest before you serve.
- 1 whole chicken, cut up into curry sized pieces ( I usually get it done at Whole Foods, from where I buy the chicken)
- 2 tablespoon coconut oil
- 1 red onions, sliced
- 2 thai green chillies, slit in half
- 1 teaspoon ginger garlic paste
- 1 tablespoon chicken masala (or you can use garam masala too)
- salt
- ½ cup grated coconut
- 2 teaspoon coriander seeds
- 3-4 dried red chillies
- 1 teaspoon coconut oil
- ½ teaspoon mustard seeds
- 7-8 curry leaves
- 2 dried red chillies
- Heat the 2 tablespoon coconut oil in a heavy bottomed pan and add the onions and green chillies to it. Once the onions are translucent, add the ginger garlic paste and saute till the raw smell of ginger garlic paste goes away.
- Add the chicken, chicken masala and salt. Lower the heat. Cover and cook. Add a little water if it is sticking to the pan. Remember that chicken will release some water as it cooks.
- Meanwhile, in a saute pan, roast the coconut over medium high heat with the coriander seeds and dried red chillies. Once the coconut is medium brown in color, remove from heat and keep aside to cool.
- Grind this coconut mixture with a little water to a fine paste and add it to the chicken.
- Let it all boil together till the chicken is cooked.
- In a small pan, heat the coconut oil and add the mustard seeds. Once they splutter, add curry leaves and dried red chillies. Pour this over the chicken curry. Remove from heat.
- Let it rest before you serve.
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