Chicken Curry with Coconut Milk | Thengai paal chicken kuzhambu
Chicken Curry with Coconut Milk | Thengai paal chicken kuzhambu recipe with step by step pictures and instructions. Learn how to make chicken curry with coconut milk. Chicken is spiced and cooked in thick coconut milk. I sometimes grind coconut and use as such but coconut milk always adds rich and delicious taste to curry. We can do lot of variations to this base curry by adding cashews, red chillies, fennel seeds or pepper while grinding.
If you use canned coconut milk or coconut milk powder this curry can be prepared quickly within 30 minutes.We like to add potatoes to chicken curry. Whenever we get chicken, my mom take most of the boneless pieces for making gravy or fried items and use the rest of the chicken with bones and potatoes to make curry.
Do try and let me know your feedback. You can also try the below recipes.
How to make chicken curry with step by step pictures
Cut clean and wash the chicken.
Peel the skin of potatoes and cube them
Heat oil and temper with fennel seeds.
Once it browns add the finely chopped onions and saute for 2 minutes
Then add ginger garlic paste and saute till raw smell goes.
Add the chopped tomatoes and saute till mushy.
Then add the chicken pieces and give a quick saute
Now add all the masala powders along with salt
Add water and allow it to boil for 5 minutes.
Then add the cubed potatoes
Allow it to boil till potatoes and chicken is cooked.
Add the thick coconut milk and when it comes to boil switch off the flame
Garnish with coriander leaves and serve hot.
Yummy Chicken curry is ready.
Serve it with rice or any tiffin items.