Chicken curry using coconut recipe - How to make chicken curry with coconut

Chicken curry using coconut  recipe - Today I am posting the most popular traditional chicken curry recipe of   South Coastal Karnataka. In this area the use of coconut is abundant and without coconut a single meal is not complete. So, being  the coastal region cuisine, I have prepared this curry by using coconut for gravy and spices for flavour.

In this region, fish is predominantly used along with  the staple food and chicken items are prepared rarely. Despite the traditional method, there are other ways of preparing chicken curry, which I would post in due course. This curry is usually served with rice roti, chapathi and steamed rice along with onion salad and buttermilk.The curry is really flavourful, tasty and spicy. Being spicy, for balancing, the curry needs to be served with buttermilk, yogurt, salad, raita, etc.

Chicken Curry using Coconut Recipe

Prep time : 40 mins
Cook time : 45 mins
Total time : 1 hr 25 mins
Recipe type : Chicken curry
Cuisine : Karnataka
Yield : Serves 4
Author : Vidya Chandrahas

Ingredients

• 500 grams chicken
• 3 large tomatoes,
• 3 large onions, thinly sliced
• 4 brown cardamoms, slightly crushed
• 1 tsp turmeric powder
• 2 - 3 tbsp  ghee
• Salt to taste

For the marinade

• 1 tsp turmeric powder
• 1 tsp salt
• 1/2 cup yogurt

Grind to paste

• 1½ cups grated fresh coconut
• 2 tbsp chilli powder
• 4 tej patha/ bay leaves
• Small dagad phool
• 8 cloves/lavang
• 2 green chillies
• 2 star anise / chakri phool
• 1/2" dalchini, fried
• 1 tbsp coriander seeds
• 1/2 tbsp cumin seeds
• 1 tsp shah jeera
• 10 black pepper
• 7 - 8 garlic flakes,
• 1/2 " ginger

Preparation

1. Marinate the chicken with the ingredients mentioned under  " For the Marinade" and keep it in the refrigerator for 15-20 minutes.
2. Heat little oil in a frying pan and fry the coriander seeds, cloves, cinnamon, star anise, bay leaves and dagad phool  separately until they are aromatic. 
3. Mix half of the coconut and chilly powder together and roast until aromatic.
4. Mix together the ingredients mentioned under " Grind to Paste "  and grind it to a smooth paste, using water.

Method

1. Heat the ghee in a pan and add the onion. Saute until the onion is translucent. Add the chopped tomatoes and saute for a minute. 
2. Add the chicken and stir to combine. Cook covered on medium flame until chicken is tender. 
3. Then add ground masala paste, salt and crushed brown  cardamoms. Add water to make a thick gravy and bring it to boil on high flame. 
4. Then simmer the chicken curry on low flame for 5 minutes. Add the chopped coriander leaves and mix well. 
5. Serve the chicken curry hot with choice of your main meal..

Chicken curry using coconut - step by step pictures

1.  Marinate the chicken with the ingredients mentioned under  " For the Marinade" and keep it in the refrigerator for 15-20 minutes.

2.  Heat little oil in a frying pan and fry the coriander seeds, cloves, cinnamon, star anise, bay leaves and dagad phool  separately until they are aromatic.

3.  Mix half of the coconut and chilly powder together and roast until aromatic.

4.  Mix together the ingredients mentioned under " Grind to Paste " and grind it to a smooth paste, using water.

5.  Heat the ghee in a pan and add the onion. Saute until the onion is translucent. Add the chopped tomatoes and saute for a minute. 

6.  Add the chicken and stir to combine. Cook covered on medium flame until chicken is tender. 

7.  Then add ground masala paste, salt and crushed brown  cardamoms. Add water to make a thick gravy and bring it to boil on high flame. 

8.  Then simmer the chicken curry on low flame for 5 minutes. Add the chopped coriander leaves and mix well. Serve the chicken curry hot.