This is one of my mom's signature dishes... She makes this delicious curry in minutes and the flavorful aroma of the curry just fills the entire house... Ooh am drooling as I am typing this... Ever since I got married I make it a point that she makes this whenever she comes over to Chennai or whenever I turn in my native...
Ingredients:Chicken cleaned and sliced - 1/2 kg
Onions - 2 chopped finely
Tomato - 1 large chopped finely
Coconut - 1/2 cup grated
Whole Cashew nuts - 4-5
Chilli powder - 1/4 teaspoon
Garam masala powder - 1/2 teaspoon
Coriander powder - 1 teaspoon
Cumin Powder - 1/4 teaspoon
Ginger Garlic paste
Salt
Chopped Coriander Leaves - a handful
Cloves - 2
Cinnamon - 1
Cardamom - 2
Olive Oil - 2 tablespoon
Onions - 2 chopped finely
Tomato - 1 large chopped finely
Coconut - 1/2 cup grated
Whole Cashew nuts - 4-5
Chilli powder - 1/4 teaspoon
Garam masala powder - 1/2 teaspoon
Coriander powder - 1 teaspoon
Cumin Powder - 1/4 teaspoon
Ginger Garlic paste
Salt
Chopped Coriander Leaves - a handful
Cloves - 2
Cinnamon - 1
Cardamom - 2
Olive Oil - 2 tablespoon
The Making:
Heat oil in a pan. When hot add cloves, cinnamon sticks and cardamom. When fried, add the onions. Add a few pinches of salt and allow the onions to turn glassy. Add the ginger garlic paste and fry this mixture. Add the tomatoes and saute till done.
When the onion-tomato mixture has cooked add all the powders mentioned above and saute. Now add the chicken pieces and cook till it loses the water.
Meanwhile, dry roast the grated coconut till golden brown. Blend this along with the cashews till you get a nice smooth paste. Set aside.
When the chicken is done, add the coconut paste and boil till the oil starts oozing out. Add salt. If needed, thin the curry by adding water. Do a quick taste check. If satisfied, add the coriander leaves and turn off the flame...
Rick Chicken gravy ready.
Heat oil in a pan. When hot add cloves, cinnamon sticks and cardamom. When fried, add the onions. Add a few pinches of salt and allow the onions to turn glassy. Add the ginger garlic paste and fry this mixture. Add the tomatoes and saute till done.
When the onion-tomato mixture has cooked add all the powders mentioned above and saute. Now add the chicken pieces and cook till it loses the water.
Meanwhile, dry roast the grated coconut till golden brown. Blend this along with the cashews till you get a nice smooth paste. Set aside.
When the chicken is done, add the coconut paste and boil till the oil starts oozing out. Add salt. If needed, thin the curry by adding water. Do a quick taste check. If satisfied, add the coriander leaves and turn off the flame...
Rick Chicken gravy ready.
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Yummy yummy.
ReplyDeleteChicken curry looks delicious.
ReplyDeleteDeliciously gravy.. yum :)
ReplyDeletebeautiful and tempting chicken curry, looks simply delicious..
ReplyDeleteMy grandma makes something similar... just drooling..
ReplyDeletehttp://krithiskitchen.blogspot.com
I love coconut milk based gravies, of course I make the vegetarian versions. Your look yum n how can you go wrong with mom's recipe :)
ReplyDeleteUS Masala
Love, love anything with coconut. Looks great.
ReplyDeleteThat sauce sounds just lovely. I love coconut with chicken!
ReplyDeleteit looks yummy!...we put coconut in our chicken dishes too!....always comes out good!
ReplyDeleteSmitha
http://smithasspicyflavors.blogspot.com/
the chicken gravy looks so mouthwatering
ReplyDelete