Chicken Curry with Coconut Milk | Thengai paal chicken kuzhambu
Chicken is spiced and cooked in thick coconut milk
Servings 0
Ingredients
- Oil 1 tbsp
- Fennel seeds ½ tsp
- Onions 2 medium
- Tomato 1
- Ginger garlic paste 1 tbsp
- Chicken 300 grams
- Potato 2
- Red chilli powder 1 tbsp
- Coriander powder 2 tbsp
- Turmeric powder ½ tsp
- Cumin powder ½ tsp
- Garam masala 1 tsp
- Salt as required
- Thick Coconut milk 1 cup
Instructions
- 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.
Notes
You can use coconut milk powder ½ cup for this recipe. Mix it with water and use it
You can also use canned coconut milk
You can extract thin coconut milk after extracting thick one and use instead of water.
You can grind cashews or onions/tomatoes to increase the thickness of the gravy.