Coconut Creamy Chicken Curry:

Last Sunday I tried Coconut creamy chicken curry, am pretty sure every one like it. The mild spiciness, creamy texture & juiciness of the chicken, melting in my mouth. The combination of bowl of rice & chicken curry. Wow!! heavenly dish.
Finally, I touched it with some ghee (clarified butter), which enhances the aroma & taste to the curry. Adding coconut milk, the base of the curry, helps liaison to the dish. Also your favorite meat / seafoods / vegetables can be added.
For vegetarians, chicken can substitute with paneer / channa, Tofu, Potatoes, Brinjal or Cauliflower.

 

Preparation Time - 20 minutes
Cooking Time : 35 minutes
Recipes Cuisines : South Indian
Ingredients:

 
Chicken – 500 gms
Onion – 1 large
Tomato – 1 large
Coconut milk – ½ cup
Salt to taste
Grind into Paste:

 
Whole Red chillies – 6 nos (soaked in hot water)
Coriander powder – 2 tsp
Poppy seeds - 1 tsp (soaked in water / milk)
Pepper corns – 2 tsp
Cloves – 4 nos
cinnamon stick– 1 small
Cardamom – 2 nos
Ginger – 1 small
Garlic – 8 cloves
Turmeric – 1 tsp
Garam masala – 1 tsp
Tempering :
Oil / ghee – 2 tbsp
Cumin seeds – 1 tsp
Anise seeds – 1 tsp
Curry leaves – 1 strand

     
Method:

• In a blender, add whole red chili, coriander powder, poppy seeds, pepper corns, cloves, cinnamon, cardamom, ginger, garlic, turmeric, garam masala, add some water & grind into paste.
• Heat the oil on the low flame, splutter the mustard seeds, anise seeds, cumin seeds / jeera & curry leaves.
• Now add the finely chopped onions, grounded paste & sauté until the raw flavour goes off.
• After that add chopped tomatoes & cook until it gets mushy.
• Now add the chicken, cover with lid and cook for 15 minutes until the chicken gets tender.
• Once the chicken gets cooked, add the coconut milk & cook it for 5 minutes.
• Garnish it with hand full of cilantro & mint.
• Serve it hot and enjoy it with dosa, idly, steamed rice & chapathi!!!