It is no secret that I am a big fan of coconut milk. And also chicken. Whenever I tire of the fiery hot chili or black pepper based chicken curries, I turn to coconut milk for relief. This curry is not exactly the popular Keralan chicken stew, but close. This is somewhat a twisted creation, very easy to put together and quite delicious.
Whenever we think of chicken curries, steamed rice or rich pulaos come to mind as accompaniments. Or maybe rotis and naans. But I absolutely love chicken curry with dosa and idli. This coconut milk chicken curry goes excellently with idlis. The slightly sweet and mildly spiced curry goes perfectly with the somewhat sour idlis. Eating non-vegetarian curries with idlis is quite popular down south, at dinner parties and potlucks in most homes. I wonder why restaurants have not tapped in to the idea. Or maybe they have, I don’t know.
When the curry was done, I decided to temper it, with crisply fried onions, curry leaves and some crushed black pepper and cumin seeds. It added a lovely smokey flavor, the aroma of which will be familiar to tadka lovers everywhere.
You will need:
- Oil – 2 tbsp
- Whole spices – 1″ piece cinnamon, 2 cloves, 2 cardamom pods
- Onion – 1, finely sliced
- Ginger – 1″ piece, finely chopped
- Garlic – 4-5 pods, minced
- Green chilies – 1-2, chopped or slit
- Tomato – 1, chopped (or tomato paste – 1 tbsp)
- Turmeric powder – 1/2 tsp
- Red chili powder – 1/2 sp
- Coriander powder – 1 tsp
- Black pepper powder – 1/4 tsp (can use at the end, if you feel the curry needs more heat)
- Garam masala powder – 1/2 tsp
- Coconut milk – 1 1/2 ups
- Chicken – 3/4 – 1 lb, around 400g
- Potatoes – 1, cubed
- Water – 1/2 cup
- Oil – 1 tbsp
- Small shallots – 3-4 (or 2 tbsp chopped red onion)
- Curry leaves – a few
- Black pepper corns – 5-6, lightly crushed
- Cumin seeds – 1/2 tsp, lightly crushed
- Heat oil in a pan. Add the whole spices and when they become fragrant, add the onions, ginger, garlic and chiles till onions are softened and starting to turn lightly golden.
- Add the tomato and saute till mushy.Add the masala powders and mix well.
- Add 1 cup of coconut milk and bring to a gentle boil. Then add chicken, potatoes and water, cover and cook till chicken is tender. Open the lid and add the rest of the coconut milk and simmer till curry is slightly thickened. Remember that it will thicken further once cooled.
- In a small pan, heat the oil for tempering, add onions and curry leaves and fry till the onions are browned. Add the crushed black pepper and cumin seeds towards the end. Add this tadka to the chicken curry, mix and serve.
Try this delicious chicken curry and wow your family and friends, with minimal effort!
Tell me, do you like coconut milk? Do you use it in cooking? Do share.
Go here to see more chicken recipes.
I am linking this up at these awesome blogs.
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