Coconut Chicken Curry

Coconut chicken curry is a super flavorful dish for coconut lovers. This is a spicy curry that can satisfy your curry cravings for the weekend. It is usually cooked on low heat for long time to infuse flavors perfectly. Coconut and poppy seeds give it a creamy texture but not sweet taste. You can adjust spice level to your preference. It goes well with steamed rice and Indian flat breads.

(1 Cup=240 ml)

INGREDIENTS

  • 50 Grams Chicken (Boneless); cut into 3 inch long pieces
  • Oil; To marinate
  • 3 tbsp Oil
  • ½ tsp Mustard seeds
  • 1 pinch Asafetida
  • ½ tsp Cumin Powder
  • 1 Mace
  • 2 Cloves
  • 1 inch long Ginger; sliced
  • 5-6 Garlic cloves
  • 2 tsp Black Pepper Powder
  • 2 Green cardamom
  • ½ tsp Cinnamon powder
  • Salt to taste
  • 1 medium Onion; Diced
  • 1 tbsp Green chili paste
  • 1 Cup Coconut powder
  • ¼ Cup Poppy seeds
  • 2 Tomatoes; Diced
  • ½ tsp Nutmeg Powder
  • 1 tsp Turmeric powder
  • ½ Cup Coriander leaves; Chopped
  • ½ tsp Red chili powder; or to taste
  • 1 tsp Paprika
  • 1 ½ Cups Water
  • 1 ½ tsp Garam Masala Powder
  • 1 tbsp Lemon juice
  • Mint leaves; to garnish

PROCEDURE

  • Wash chicken pieces and prick each piece with fork on both the sides.
  • Sprinkle 1 tsp Black pepper powder and salt on chicken pieces. Spray oil evenly on it and keep aside.
  • Heat 1 tbsp oil in a pan, add mustard seeds and allow it to splutter.
  • Add Cumin powder, Asafetida, Mace, Cloves, Green Cardamom, Cinnamon Powder, Ginger, Garlic, Green Chili paste, salt and Onion. Sauté for 2 minutes or till onion turns translucent.
  • Add Coconut Powder and Poppy seeds. Mix well and cook for 2-3 minutes or till coconut turns golden brown.
  • Add Tomatoes, 1 tsp black pepper powder, Nutmeg Powder, Turmeric powder, Red Chili powder, paprika and coriander leaves. Mix well. Cover cook for 2-3 minutes on low heat. Stir occasionally.
  • Turn off the heat and allow the mixture (Masala) to cool down to room temperature. Grind it to a fine paste.
  • Heat 2 tbsp oil in a pan on medium heat. Arrange marinated chicken pieces on it. Shallow fry for a minute.
  • Pour the Masala paste on it and add water. Mix well and cover cook the curry on low heat for 25 minutes or till chicken is perfectly cooked. Stir occasionally.
  • Sprinkle Garam Masala and keep it covered for 5 minutes.
  • Sprinkle lemon juice on it and mix well.
  • Garnish with fresh mint leaves and serve hot with Indian flat bread or steamed rice.