Monday, June 13, 2016

Chicken Coconut Curry | Chicken in coconut onion masala | Kozhi Kari

Chicken Coconut Curry, a delicious semi dry chicken curry with wonderful coconut flavor. This is my first chicken post on my blog.Though we eat non veg regularly, i rarely cook on my own(that was way before that i get the knack of cooking non veg at home(updated jan 2019)). Like most of my recipes, this chicken recipe is also  from my mom, this chicken curry is my most favorite among all the chicken curry that she had made so far. Each piece of chicken is well coated with onion & coconut masala makes it delicious, the mild sweetness from the sauted onions and fresh coconut totally elevate the taste of this curry to a whole new level. Rice with rasam and this chicken curry is my all time favorite combo. Don't know whether this chicken curry have any particular name, we call it in our home as "Thengai potta Kozhi kari" which means Chicken curry with fresh coconut, so name it here as "Chicken Coconut Curry":-) . If you're looking for some new chicken curry, do give this recipe a try, now let's check out the recipe.

Chicken Onion Coconut Masala
Preparation Time : 15 mins | Cooking Time : 30 mins | Serves : 2
 Recipe CategoryCurry | Recipe CuisineIndian
Chicken semi dry masala, Chicken Coconut Masala, Chicken Coconut Curry,Chicken Onion Curry, South indian Chicken Curry,Semi dry Chicken Curry,Boneless Chicken Curry,Kozhi kari Chicken Coconut Curry, a delicious semi dry chicken curry with wonderful coconut & onion flavor.
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
Coconut Oil - 2 tbsp
Cinnamon - 1/2 inch piece
Cardamon - 2 nos
Cloves -3 or 4 nos 

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 wellNow 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.
  • Don't reduce the amount of onion and coconut.That's the main flavor in this curry.
  • 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,but you can make this curry with boneless chicken too.
  • Saute the onion well, before adding the chicken.

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