Monday, June 13, 2016

Chicken in coconut onion masala | Chicken Onion Masala | Chicken Coconut masala

This is my first chicken post on my blog.Though we eat non veg , i rarely cook on my own and get the taste to my liking is very difficult. I never post a recipe without my liking.This chicken recipe is from my mom, i like this chicken curry more than fry or kuzhambu, i always asked my mom to prepare the chicken curry this  way.

Onions and coconut gives mild sweetness to this dish and i like that very much in this dish. Rice with rasam and this chicken curry is a ultimate combo. I tried this recipe twice before , but it  didnt taste like my mom's recipe . Today after clarifying lot of doubts from my mom, i tried it and it tastes exactly like my mom's.Each piece of chicken  is coated with onion & coconut masala and it's yummy.So before forgetting the recipe, i sat down to write this post. Now let's see the procedure. 


Chicken Onion Coconut Masala
Preparation Time : 15 mins | Cooking Time : 30 mins | Serves : 2
 Recipe CategoryCurry | Recipe CuisineIndian

Ingredients
Chicken - 300 gms
Onion - 2 nos (big)
Tomato - 1 no
Green chili - 3 nos
Grated Coconut - 1/4 cup (tightly packed)
Ginger Garlic Paste - 2 tsp
Turmeric Powder - 1/4 tsp
Red Chili Powder - 1 tsp
Coriander Powder - 3 tsp
Salt - to taste
Curry leaves - few
Coriander leaves - few
Oil - 2 tbsp
Cinnamon - 1/2 inch piece
Cardamon - 2 nos
Cloves -3 or 4 nos 


Procedure
Cut the chicken into small pieces and wash well with turmeric powder. Cut the onions into thin slices, tomato into small pieces and slit the green chili . Heat the kadai with oil.

Add the cinnamon, cloves & cardamom in the oil and saute it for 30 sec. Now add onions, green chili & curry leaves.

Add a pinch of salt and saute the onions till it translucent. Once onions become translucent,add the chicken.

Add the ginger garlic paste, saute till raw smell leaves , then add tomatoes and mix well

Now add all the spices (turmeric, chili & coriander powder ). Give a good mix ,so that chicken and the masala blends well.

Add enough water(approx 1/2 cup) and cook the chicken.When the chicken is half cooked,add the required salt for the dish.

Cover the kadai with lid and cook till chicken is done and almost all the water is evaporated, add the grated  coconut and let it be in flame for 5-7 mins on medium flame.

Finally garnish with coriander leaves and switch off the flame . Tasty Chicken Coconut masala is ready to serve.


Notes:

  • This masala is mostly on dry side. If you want more gravy, add little extra water and switch off the flame accordingly.
  • Adjust chili powder and chili according to your taste.
  • Freshly grated coconut gives good taste.
  • I used bone chicken, it gives better taste than boneless.
  • Saute the onion well, before adding the chicken.
  • Dont reduce the amount of coconut.

No comments:

Post a Comment