Though there are many variations when it is coming to chicken, very few recipes we make it very frequently and they never fade from our taste buds. This chicken in coconut gravy is one such recipe almost every south Indian prepares it at home. With the very simple ingredients, we can prepare a tasty chicken gravy. This recipe is perfect when you need to prepare a quick chicken dish.
Basic Ingredients:
Preparation time: 10 minutes
Sitting time: 15 minutes
Cooking time: 30-40 minutes
Serves: 3-4
Ingredients:
Chicken - 400grams
Onion / Shallots - 1 cup, chopped
Tomato - 2 nos, chopped
Garlic - 1 teaspoon, minced
Ginger - 1 teaspoon, minced
Green chillies - 1 no
Turmeric powder - 1/4 teaspoon
Red chilli powder - 1 teaspoon / to taste
Coriander powder - 1 teaspoon
Grated coconut - 1/4 cup
Cumin seeds - 1/2 teaspoon
Oil - 2 tablespoons
Salt - to taste
Mustard seeds and Urid dal - 1/2 teaspoon
Curry leaves - 1 string
Coriander leaves - to garnish
To Marinate:
Pepper powder - 1/2 teaspoon
Salt - to taste
Turmeric powder - 1/4 teaspoon
Red chilli powder - 1/4 teaspoon
Method:
1) In a bowl, add chicken pieces, salt, pepper and turmeric powder and mix well. Keep aside for 10-15 minutes. After 10 minutes, half cook the chicken and keep aside.
2) Grind grated coconut with cumin seeds into a paste by adding water and keep aside.
3) In a pan, heat oil and when it is hot, add mustard seeds and urid dal.
4) When they splutter, add curry leaves followed by ginger and garlic paste with minced green chilli..
5) Saute for a minute and add onions. Continue sauteing until they become translucent.
6) Add chopped tomato and saute till they cook well.
7) Add half cooked chicken pieces, red chilli powder, coriander powder and salt. Remember you have already added little salt to chicken pieces.
8) Add required water and cook till the chicken become soft and tender.
9) When the gravy starts to thick, add coconut paste and cook for few minutes. After few minutes, the oil oozes out from gravy.
10) Remove from heat and garnish with coriander leaves.
11) Serve hot with steamed rice. Goes well with chapthi too.
