Recipes
Coconut Chicken Masala Recipe
Coconut and chicken make a wonderful combination both in Thai and Indian dishes.
In this recipe, coconut and other spices and herbs are ground into a paste and then cooked with chicken to create a delicious, aromatic dish.
This dish is popular in South India, where coconut flavours are commonly used. Serve it as a main course with steamed rice, appams, rotis or naans.
Servings |
MetricUS Imperial
|
Ingredients
- 1 kg Chicken washed and cut into medium sized pieces
- 1 onion finely chopped
- 1 tbsp ginger garlic paste
- 1 tbsp coriander powder
- 1 tsp Turmeric powder
- 5 Green chilies slit
- 1 1/2 tsp Garam masala powder
- fresh coriander leaves
- salt to taste
- 2 tbsp Oil
Grind into a paste
- 1 large onion
- 4 green chillies
- 1/2 cup Coconut grated
- 1 handful coriander leaves
- 12 Mint leaves
- 12 in Cashew nuts soakedmilk for 15 minutes
Ingredients
Grind into a paste
|
|
Instructions
- Mix the ginger garlic paste, 2 green chilies, the turmeric powder and the coriander powder together.
- Marinate the chicken in this mixture for 15 - 30 minutes.
- Grind all the ingredients for the paste in a mixer until they become a smooth paste.
- Heat the oil and sauté the onions and remaining green chillies for 3-4 minutes.
- Stir in the chicken and sauté over a high flame for 5 minutes.
- Lower the flame to medium and stir in the paste.
- Add salt to taste, stir well and allow the chicken cook for ten minutes.
- Stir in the garam masala powder.
- Transfer the chicken and spices to a pressure cooker and cook for one whistle.
- Put the chicken into a serving bowl and garnish with coriander leaves.
- Serve and enjoy!