Chicken in spicy coconut milk curry
This chicken curry I have prepared in the style of southern style by cooking it in Coconut milk. I have used dry chilli paste for spiciness. It is easy to cook and simple ingredients go in it. If you get easily chilli paste in stores, then more easy and simple to make this curry. This spicy chicken goes well with plain rice, Idli, dosa , chapathi (roti).
- Chicken (boneless) – 350 gms
- Coriander leaves (roughly chopped) – 1/3 cup
- Oil – 5 tbsp
- Saunf (aniseed) – 1 tsp
- Curry leaves - 15
- Onion (big) – 1
- Garlic cloves (crushed, paste) – 6
- Red chilli paste – 3 tsp
- Turmeric powder – 3/4 tsp
- Water – 1 1/2 to 2 cups
- Coriander powder – 1 tbsp
- Green chillies (slit) – 4
- Salt as per taste
- Coconut milk - 1 cup (Coconut milk powder – 3tbsp + water 1 cup)
- Put the garlic cloves in a pestle mortal and crush it to a paste or in a small blender.
- Chilli paste: soak few dry chillies in hot water for 30min, put the chillies in a blender and ground it to a thick paste, use water as per requirement. (Use gloves or wash your hands after grinding chillies.
- Heat the kadai or any vessel with oil, when hot , add saunf (aniseed), curry leaves, chopped onion, sauté till it is soft and transparent.
- Add chilli paste, sauté for 1min on medium flame.
- Add garlic paste sauté for 30sec, then add chicken pieces, mix well, sauté for 3 to 4 mins.
- Add turmeric powder, coriander powder, water, coconut milk, green chillies, all the ingredients together and cook till the chicken is cooked well and a gravy (curry) consistency is formed.
- After 15 to 20 mins, gravy (curry) becomes thick and chicken is cooked well. Curry will start to leave oil on top.
- Add chopped coriander leaves, salt, mix well, simmer the flame for 10 to 12 mins, and switch it off.
- Serve it with Idli, poratta, dosa, plain rice.
- Add chilli paste according to your taste.
- You can use fresh or tinned coconut milk.
- Add water according to the consistency of your gravy(curry).