Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

January 31, 2020

CHICKEN IN COCONUT GRAVY /MADRAS CHICKEN CURRY

MADRAS CHICKEN CURRY IN COCONUT GRAVY Ingredients 1 kg chicken cut into medium size pieces (either broiler or country chicken)   […]

MADRAS CHICKEN CURRY IN COCONUT GRAVY

Ingredients
1 kg chicken cut into medium size pieces (either broiler or country chicken)        
3 onions chopped finely
2 large tomatoes chopped                                  
2 teaspoons ginger garlic paste
1 teaspoon coriander powder                             
1 teaspoon turmeric powder                                 
½ cup grated coconut 
2 small pieces cinnamon bark
3 cloves
2 cardamoms
Salt to taste
2 teaspoons chopped coriander leaves              
2 teaspoons chopped mint leaves
3 tablespoons oil                                                 
2 teaspoons chilly powder
2 tablespoons curds
2 potatoes peeled and cut into quarters 
Grind the coconut, cinamon, cloves, cardamom and half the onions to a smooth paste.
Heat oil in a pan and fry the remaining onions till golden brown. Add the ground paste and fry for about 5 minutes on low heat. Add the chillie powder, ginger garlic paste, coriander powder, turmeric powder and tomatoes and keep frying till the tomatoes are reduced to pulp. Now add the chicken and curds and mix well. Add salt, mint and coriander leaves, potatoes and 2 or 3 cups of water and simmer till the chicken is cooked and gravy is thick.  Serve hot with rice or chapattis.
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Article written by Bridget White-Kumar
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