Coconut Chicken Curry

Coconut Chicken Curry

This Curry is made with desiccated Coconut and other spices and goes well with Rice,Roti and Paratha.

Preparation Time- 10 minutes
Cooking Time -35- 40 minutes

Ingredients:-

1. Chicken with bone  ( approx 600 - 700 grams )
2. Potato ( 3 medium size halved ) its optional.
3. 1 small Tomato
4. 1 medium Onion
5. Approximately 2 inch Ginger
6. 4-5 Garlic Cloves.
7. 1 Indian Chilly or as per your heat tolerance.
8. 1/4 teaspoon salt or to taste for Chicken marination.
9. 1 and 1/2 teaspoon of salt for curry or as per your taste.
10. 1/4 teaspoon Sugar.
11. Dry roast and grind (1/2 teaspoon Coriander seeds + 1/2 teaspoon Cumin seeds + 2 green cardamom + 2-3 cloves 1/4 teaspoon whole black peppercorns/Golmorich ) and grind with 1 tablespoon of desiccated Coconut.
12. Whole spices ( 1 bay leaf,half of a star anise or annashipu,1/2 inch cinnamon,1-2 green cardamom)
13. Dry masala powder ( 1 teaspoon Coriander or Dhaniya powder + 1/4 teaspoon Turmeric +1/4 teaspoon of cayenne or red chilly powder + 1/4 teaspoon of paprika or kashmiri chilly powder )
14. 1 and 1/2 tablespoon of oil ( i used peanut oil )
15. Water ( preferably warm ) as per your curry consistency ( I used around 2 to 2 and 1/2 cups ).

Preparation :-

1. Dry roast the spices mentioned in point 11 under ingredients for 30-40 seconds on a low to medium flame ; cool it and grind with desiccated coconut and keep aside.
2. Slice the Onion.
3. Chop the Tomatoes.
4. Mince the garlic and ginger.
5. Marinate the Chicken with salt for ( 10 mins ).
6. Slit the Indian chilly.

Cooking :-

1. Take an utensil ( I used non stick ) and add oil .Let it warm and add the whole spices mentioned in point 12 under ingredients.
2. Let the oil infuse the flavours and add the garlic. When it starts to brown  add the sliced Onion.Stir and cook and let the onions become crisp and brown but do not burn it.
3. When Onion is brown add the ginger and fry for 1-2 minutes and then add the tomato along with the dry Spices/masala  mentioned in point 13 under ingredients.
4.Mix and cover and cook.When the onion starts melting add the chicken and the potatoes (optional).Cover and cook . Open the lid, mix and cover. Continue doing this intermittently for 5 minutes and then add the dry roasted grind masala along with the desiccated coconut which is prepared ( point 1 under Preparation )and then mix properly and cover and cook opening and mixing intermittently until the oil seeps out.[NOTE - This step is very important its called bhuna or koshano ,first water will come out of the chicken which will slowly dry out and oil will seep out ].
5. Then add the Sugar and salt followed by warm water for the curry.
6. Bring the curry to a boil and then cover and lower the flame to a simmer.
7. Cook til the potatoes and chicken is cooked.
8. Lastly add the slit Indian chilly and cover.Cook for 1-2 minutes,switch off the flame and let the curry stand for 5 minutes before serving .

Pictures :-