Chicken made in coconut milk, a very good accompaniment with puttu, appam, ghee rice, idly and dosa. This is a Kerala preparation.
Ingredients
- 500 grams Chicken
- 2 potato medium
- 2 onion Big (medium sized)
- 6 numbers Green chilli
- 1 inch Ginger piece
- 1 number Bay leaves
- 2 sprigs Curry leaves
- handful Coriander leaves
- 10 numbers Shallot
- 1/2 tsp Pepper powder
- to taste Salt
- half Coconut
For frying
- 2 tablespoons Coconut oil
Servings: serving
Instructions
- Grind coconut nicely in a mixer and take first milk of coconut by straining the ground coconut. Add hot water to get more coconut milk.
- After straining, grind again to get more milk. This is second milk.
- Fry ghee or oil in a kadai and saute the cut vegetables (onion, ginger, green chili, potato and bay leaf).
- When the onions are transparent add the chicken pieces and saute and add the second milk of coconut and when boiling cook in sim.
- Once the chicken is tender add the first milk of coconut, salt to taste, curry leaves, and coriander leaves and pepper powder. Boil just once and switch off the flame.
- Heat ghee (coconut oil) in a kadai and add cut shallots, fry till golden brown and pour into the chicken. Stir gently to mix and keep covered.
- This curry tastes good when little cold.
- For thickness we can add one teaspoon cornflour mixed in water to this and boil again to cook the cornflour.
Recipe Notes
Ghee also be used instead of coconut oil
FInally:) making this today
how much hot water should be added for the first milk?
First add one cup hot water and take the thick milk. This is first milk. After straining the ground coconut grind again with another 1 and half cup hot water to get more milk.