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Chicken curry with coconut oil and spices. Simple but full of flavour.
If you want to have some protein based Indian dinner, this is one recipe which is handy. The key is coconut oil and Kashmiri chilli. So, do not skip.
Other favorite chicken recipes: Kerala Style Chicken Fry, Madras Chicken curry.
Ingredients
- To blend:
- Kashmiri red chilli – 5
- Whole black Pepper – 10
- Cumin seeds – 2 tsp
- Fennel seeds – 2 tsp
- Masala
- Coconut Oil – 2.5 tbsp
- Curry Leaves – 6-7
- Red Onion – 1 cup, finely chopped
- Tomato – 1 small – finely chopped
- Garlic – 5, finely chopped
- Ginger – 1 inch, finely chopped
- Salt – 2 tsp
- Turmeric Powder – 1 tsp
- Green chilli – 2, slit
- Chicken – 500 gas, with bone
- Coriander leaves – 1 tbsp, chopped finely
Directions
- In a pan, sauté Kashmiri red chilli, black pepper, cumin seeds and fennel seeds in a medium heat for 6-8 mins. Keep aside and blend into fine paste.
- In a pan, add coconut oil, curry leaves, red onion, garlic, ginger and 1 tsp salt.
- Sauté for 5 minutes until translucent.
- Add tomatoes, turmeric powder and sauté for few minutes.
- Then add the paste from step 1 with chicken and 1 tsp salt. Mix well and add 1/2 cup of water.
- Close the lid and in medium heat cook for 11 minutes.
- Then open the lid, add green chillies and sauté for 2-3 minutes.
- Finally add the coriander leaves and switch off.
