We can make chicken curry in many ways, some of them are complex and some are easy. I wanted to try out and make a tasty chicken curry in the easiest way and came up with this recipe.
We will be marinating the chicken in few spices first and cook it in a pressure cooker. This curry is very tasty and will go well with idiyappam, palappam, puttu and white rice as well.
Let me show you the quick and easy way to make a tasty chicken curry.
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How to make Chicken Curry in Coconut Milk
Ingredients
Chicken – 2 kg
Coconut Milk (thick) – 1 cup
Onion (finely chopped) – 1
Tomato (finely chopped) – 1
Green Chilli (slitted) – 4
Curry Leaves
Ginger &Garlic Paste – 1 tsp
Lime Juice – 1 tbsp
Coconut Oil – 4 tbsp
Turmeric Powder – 1/2 tsp
Coriander Powder – 1 tsp
Kashmiri Chilli Powder – 2 tsp
Biryani Masala/ Chicken Masala – 1 1/4 tsp
Salt – 1 3/4 tsp
*Tips:
1. If you want, you can make this curry easier by adding
– 1 1/2 tsp of onion powder, instead of 1 onion.
– 1 tsp of garlic powder and 1/2 tsp of ginger powder instead of 1 tsp of ginger&garlic paste.
– 2 tbsp of tomato puree instead of 1 tomato.
2. You can use fresh thick coconut milk instead of tinned coconut milk, if you want.
Directions
- Let us marinate the chicken first.
- Add cleaned chicken pieces into a bowl.
- Add 1 tbsp of lime juice.
- Add 1 tsp of ginger & garlic paste, 1 1/4 tsp of salt, 1/2 tsp of turmeric powder, 1 tsp of coriander powder, 1 tsp of biryani/chicken masala and 2 tsp of kashmiri chilli powder.
- Add roughly chopped curry leaves, finely chopped onion and 1 tsp of coconut oil and mix.
- Marinated chicken is ready, keep it aside.
- Add 3 tbsp of coconut oil into a pressure cooker. Keep the stove on low-medium flame/temperature.
- Once the oil is hot, add curry leaves.
- Add 4 slitted green chilli and mix.
- Once the green chillies are sauteed, add the marinated chicken and mix.
- Saute it for 2 minutes. Keep the stove on medium-high flame/temperature.
- After 2 minutes, add the chopped tomato and mix.
- Close the cooker and cook it on a high flame/temperature till the 1st whistle.
- After the first whistle, take it off from the stove.
- Once the cooker is depressurized, open and keep it back on the stove. Cook it on a high flame for 2 minutes to reduce the stock.
- After 2 minutes, add 1 cup of thick coconut milk and mix.
- Check the salt. Add 1/2 tsp of salt and mix.
- Switch off the stove. Add 1/2 tsp of coconut oil, a pinch of biryani/chicken masala, curry leaves and mix. Take it off from the stove.
- Coconut milk chicken curry is ready to serve.
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