Chicken Curry with Coconut Milk

I always use grated Coconut for thickening Kuzhambu. For a change, I used Coconut Milk. It came out well but gave a slight sweetish taste. So if you are following this recipe, adjust Chilli Powder according to your taste. I think this would be best if had with Chapati.

Ingredients:

Chicken 400g

Onions (Medium) 2

Tomatoes (Medium) 2

Chilli Powder 1 ½ tsp

Coriander Powder 2 tsp

Pepper Powder ¾ tsp

Ginger-Garlic Paste 2tsp

Garam Masala ½ tsp

Yoghurt and Turmeric Powder for marinating

Coconut Milk  1 cup (200ml)

Water  2 cups

Whole Garam Masala

Aniseeds and Cumin ½ tsp each

Cloves 3

Bay Leaves 2

Green and Black Cardamom 2 each

Preparation:

Cut Tomatoes and grind to a smooth paste. Chop Onions into fine pieces.

Cut Chicken into medium pieces. Rub Chicken with Yoghurt and Turmeric Powder and keep it aside for 30 minutes.

Method:

Heat Oil in a Pan. When hot, add the whole Garam Masala. When the seeds crackle and turn slightly brown, add the chopped Onions. Fry till they turn slightly brown. Now add Ginger Garlic Paste and fry till it raw smell goes off.

Now add the Tomato paste. Fry till the oil separates.  Add now all the Powders. Fry for a while and then add the chicken pieces. Fry until the Masala gets mixed well with the Chicken.

Now add Water and Coconut Milk and cook till done.

Serves: 2

Serve with hot steamed Rice or Chapati.