Coconut Chicken Curry
Ingredients
- Chicken 1 Kg (cleaned, washed and drained)
- Oil 2-3 Tbsp
- Onion 1 (big) chopped finely
- Ginger garlic paste 1 Tbsp
- Spices (whole) Cardamom 3, Cloves 4-5, Cinnnamon 2 pieces
- Coconut powder 3 Tbsp (grind finely)
- Dhania powder 1 Tbsp
- Cashew 10-15 (grind finely)
- Chillie powder 1½ tsp
- Turmeric ½ tsp
- Coriander (fresh) 1 handful (chopped)
- Green Chillies 3-4 nos. or according to spiciness required
- Tomatoes 2 (big) chopped
- Potatoes 2 (medium – cut into quarter pieces or as desired, but chunky)
- Salt To taste
Instructions
- Add oil to a pressure cooker (if using and kadai or wok, then cook the chicken till tender)
- Add the whole spices and then the chopped onions. Let it fry till light pink in colour.
- Add the ginger garlic paste and fry till the raw smell disappears (preferably on a low flame)
- Add the coconut, dhania, chilli and turmeric powders. Fry for a minute.
- Add the cashew powder and fry (at this stage the masala will turn thick and come together)
- Now add the chopped tomatoes, green chillies, coriander and fry till the gravy becomes pulpy. At this stage salt can be added.
- Put in the chicken pieces and mix gently till it is well coated and fry for 1 minute.
- Add 1 cup of water to the chicken. Cover the pressure cooker and let it go for 2 whistles. (Note that chicken generally leaves its own water).
- Release the pressure from the cooker and add the potatoes. (If cooking the curry in a kadai, then test to see if the chicken has nearly cooked and then add the potatoes).
- At this stage if the gravy is less, then add enough water (about ½ cup). Cover the pressure cooker and allow the potatoes to cook for 3 whistles.
- Wait until the steam settles down in the pressure cooker naturally. Then open the lid and taste to see if the salt is sufficient, if not add some more. If the curry seems spicy, then squeeze in the juice of half a lime/lemon.
