Chicken Gravy with Coconut Milk is mildly spiced and typically made in South Indian style. This chicken gravy is succulent, aromatic with coconut milk and tastes fabulous. This curry goes well with rice or any Indian bread.
You can see I have used only limited spices in this. The reason is I have used homemade coriander powder. In homemade coriander powder, we use multiple spices along with coriander while grinding it. You can check out the recipe in the given link. So the spices in coriander powder are enough for this gravy. This recipe is very simple and easy to prepare. Always use freshly extracted coconut milk as this gives nice aroma and flavor to the dish. This curry is mildly spiced. If you want spicier add more green chilies. After adding coconut milk cook till it comes to a boil only. Do not over boil. Now let us see how to prepare this recipe.
- 400 gms Chicken
- 1 Onion
- 1 Tomato
- 1 tbsp Ginger Garlic Paste
- 1 Green chili
- 1/4 tsp Turmeric powder
- 1 tsp Chili powder
- 2 tsp Coriander powder
- 1/2 tsp Garam Masala Powder
- 1/2 cup Coconut Milk
- 1/2 tsp Mustard seeds
- 1/2 tsp Fennel seed/Sombu
- 1/4 tsp Whole Pepper
- 1 strand Curry leaves
- 1 tbsp Coriander leaves
- salt to taste
- 2 tbsp oil
- Chop finely onion and tomato. Split green chili into two. Blend one cup of grated coconut with 3/4th cup of water and extract the coconut milk and set aside. Wash thoroughly chicken pieces in salt, turmeric water. Heat a pressure pan and add oil. Once oil gets heated add mustard, fennel seed, whole pepper and let it crackle. Then add onion, curry leaves, green chili and saute till onion turns translucent. Then add ginger garlic paste. Saute till raw smell goes.
- Now add tomato and saute till the tomatoes turn mushy. Then add turmeric powder, chili powder, coriander powder, garam masala and saute for a min. Then add chicken pieces and required salt.
- Saute chicken pieces until it turns white. Now add a quarter cup of water, mix well and pressure cook for 3 whistles.
- Once pressure releases open the lid, add coconut milk and mix thoroughly. After adding coconut milk just bring to one boil only. Do not over boil. Adjust salt if required. Switch off the flame and garnish with coriander leaves. Chicken gravy with coconut milk is ready.
- Always use freshly extracted coconut milk as this gives nice aroma and flavor to the dish.
- This curry is mildly spiced. If you want spicier add more green chilies.
- After adding coconut milk cook till it comes to a boil only. Do not over boil.
- This goes well with rice and roti.
Delicious Chicken Gravy using Coconut Milk is ready to relish.
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