Mondays are all about quick meals and I’m a quintessential Quick-meal-guy. I have given a twist to the traditional recipe by replacing the process of marination with yoghurt and instead using coconut milk generously. Also, I fry the chicken to give it that crunchy punch. Cooked with a generous
dose of coconut and essential spices, this dish is certainly going to fire up your taste buds.
Check out my recipe cooked in hotel style and enjoy it with Paratha or Rice. The nice creamy texture is so inviting and I’m sure this preparation shall be a star of the table. Go ahead and kill that Monster Monday for a thoroughly sorted evening meal.
Prep Time – 25 minutes
Cook time – 35 minutes
Total Time – 60 minutes
Serves – 4
Ingredients :
Chicken – 500 gm
Refined Coconut Oil – 30 ml
Coconut milk – 1 cup
Onions – 100 gm
Tomato paste – 4 tbsp
Curry leaves – 2 sprigs
Ginger-Garlic paste – tbsp
Cumin seeds – 1 tsp
Peppercorns – 2 tsp
Red Chillies – 4 to 5 pcs
Coconut – 75 gms
Cinnamon – 1 stick
Cloves – a few
Cardamom – 2 pcs
Fennel seeds – 1 tsp
Salt – to taste
Method :
1 ) Clean and cut chicken to medium-sized ( curry cut ) pieces. You can use boneless chicken
as well.
2 ) Grind onions, coconut, red chillies, cumin, peppercorns, curry leaves and fennel seeds to
paste.
3 ) Heat half the oil and stir fry the chicken pieces till brown. Remove and set aside.
4 ) Add the remaining oil and saute cinnamon, cloves and cardamom. Add tomato paste and
saute further for 2 minutes.
5 ) Add the ground onion and spice paste and fry for five minutes nicely till oil floats on top. Add
chicken pieces and mix well.
6 ) Add coconut milk, salt and cover with a lid. Let it cook further for 25 – 30 minutes until the
gravy thickens and the chicken gets a nice glaze. Remove from fire and serve hot.
