Monday, 4 June 2012

Chicken in Coconut Gravy

I can never tire of chicken recipes. Like the new "" ad, where a middle aged man is unable to eat any other meat and looks for chicken in a Chinese city. I love the idea of dishing up a chicken dish anytime for dinner or lunch. It is so much simpler and most methods I pick involve little or no pre-preparation at all.

So what is different about this recipe is that we actually need to use the blender to make some coconut gravy with desiccated coconut.


1. Chicken - 350 grams (cleaned and skinned)
2. Onions - 2 (medium sized)
3. Tomatoes - 2 (finely chopped)
4. Chilli powder - 1 tsp
    Dhaniya (coriander powder) - 1tsp
   Salt - 1 tsp
   Cumin powder - 1/2 tsp
   Pepper powder - 1/2 tsp
   Saunf powder (fennel) - 1/4 tsp
   Garam Masala - 1/2 tsp
   Ginger paste - 1/2 tbsp
   Garlic paste - 1/2 tbsp
   Curry leaves - 15 to 20
   Mint leaves - 15 to 20
   Coriander stalk - 3 to 5
5. Oil - 1 tbsp
6. Coriander leaves for garnishing
7. Desiccated coconut - 1 1/2 - 2 tbsp


Grind the ingredients in No. 4 together. 
I always keep powdered ingredients (cumin, pepper, chilli, coriander seeds) but you can use 1 tsp of the seeds to get 1/2 tsp of the powder approximately.
I also always use ginger and garlic paste. Only this time I chopped the garlic instead of grinding it. Very often the stalks of the coriander leaves turn out to be too thick for garnishing. In such cases, I use the leaves and save the stalks to grind with masala gravy.

Slice the onions fine. Heat the oil and fry the chopped onions until they are golden brown; add the masala paste and fry until the raw smell is gone and there is good aroma. Add the chopped tomatoes and fry for a couple of minutes. Add the chicken pieces and ensure that the pieces are covered well with the masala.
Add a cup of water and boil the chicken until soft.

Grind the desiccated coconut into smooth paste with 1/4 cup of water. Add it to the chicken gravy and boil for just a minute. The gravy thickens as it cools and so you can turn off the heat even with the gravy is a little thinner than desired. Garnish with coriander leaves and serve hot with Chapati or Rice.
Verdict: This was loved and devoured by everyone at home. The mild spices in the coconut gravy are and excellent compliment to the delicate  flavour of the chicken and so this dish goes equally well with rice and rotis.
priya's signature image at photobucket

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