Ingredients (Serves 5 – 6)
1. Chicken – 1 – 1.25 kg, cut into medium-small pieces
2. Coconut oil – 3 tbsp
3. Onion – 1.5 cup, thinly sliced
Ginger – 1 tbsp, thinly sliced
Garlic – 1 tbsp chopped
Curry leaves – 1 sprig
4. Turmeric powder – 1/2 tsp
Chilli powder (mild or medium spicy) – 1 tbsp
Coriander powder – 4 tsp
Garam masala powder – 3/4 tsp
Chicken Masala powder – 1 tbsp
Pepper powder – 1/8 tsp
5. Tomato – 2 small, sliced or chopped
6. Tomato ketchup – 2.5 – 3 tbsp
7. Thin coconut milk – 1 cup
8. Thick coconut milk – 1/4 cup
9. Sugar – 1 pinch (optional)
10. Coconut oil – 1 tsp
Curry leaves – A few
Garam masala powder – 1 pinch
12. Salt – To taste
Method
1. Heat coconut oil in a kadai over high heat. Add onion, little salt, ginger, garlic and curry leaves. Saute until onion turns golden. Add spice powders numbered 4. Saute over low-medium heat until their raw smell disappears completely. Add tomato pieces and saute until completely mashed up. Add tomato ketchup and cook for 1 – 2 minutes. Add salt, to taste. Add chicken pieces and mix well. Cook for 5 – 7 minutes, stirring in between. Add 1 cup thin coconut milk. Mix well. Bring to a boil. Cook covered over medium-low heat for about 30 minutes until completely done. Add 1/4 cup thick coconut milk, a tsp of coconut oil, few curry leaves, pinch of sugar (optional, add only if required) and a pinch of garam masala powder. Taste-check for salt. Mix well and switch off after one minute. Serve with chapathis / pulao.
Recipe courtesy – Adapted from Vanitha
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