Coconut Chicken Curry with Potatoes

Coconut Chicken Curry is a delicious South Indian dish served during the festive times! Even in a family get-together we make this spicy coconut chicken curry and serve it with parathas and biriyani. Vegetarians can also replace the chicken with cauliflower, It tastes absolutely awesome! I have already posted Vegetable Coconut Curry and Spicy Chettinad Chicken Curry on my blog. So try these out and share your comments!

Coconut Chicken Curry

Furthermore, I would like to give some of my suggestions for making tasty coconut chicken curry. Firstly, grind the grated coconut and cashews with enough water until you get a thick and smooth paste. This is very very important to this recipe. Because this smooth coconut paste and tomato puree will give a nice texture and color to this recipe. Finally, if the gravy is thick, then add some water and adjust the salt and spice as needed.

Coconut Chicken Curry with Potatoes 2017-07-01 01:22:54

Serves 3    It is a delicious South Indian dish served during the festive times! Even in a family get-together we make this spicy chicken curry and serve it with parathas and biriyani. Vegetarians can replace the chicken with cauliflower, It tastes absolutely awesome! So try it out and share your comments!                             Print        Prep Time   00:15        Cook Time   00:25        Total Time   00:40

Prep Time   00:15        Cook Time   00:25        Total Time   00:40                      Ingredients

1. 300 g boneless chicken thigh pieces
2. 150 g potatoes
3. 1 large sized onion
4. 2 tsp ginger and garlic paste
5. 1 green chili
6. 150g tomatoes
7. 1&1/2 tsp red chili powder
8. 1 tbsp coriander powder
9. 1/4 tsp turmeric powder
10. 1/2 tsp garam masala powder
11. salt to taste          To Grind
12. 1/2 cup grated coconut
13. 6 whole cashews
14. water as needed          To Temper
15. 2 tbsp olive oil
16. 1/2 tsp fennel seeds
17. 4 cloves
18. 1 inch cinnamon stick
19. 1/2 bay leaf
20. 1 tbsp of fresh coriander leaves, finely chopped for garnishing          Preparations
21. Firstly, clean and wash the chicken well. Then cut the chicken pieces into medium size.
22. Secondly, peel and cut the potatoes into medium size. Then boil potatoes with enough water and salt until half cooked, drain the water and keep it aside.
23. Thirdly, chop onion and green chili finely.
24. Then, chop the tomatoes, and place them in a blender and blend until pureed.
25. Finally, grind all the ingredients given under 'to grind' until a smooth paste.          How to cook coconut chicken curry
26. Meanwhile, heat a pan with oil over medium heat.When the oil heats, fry all the ingredients given under 'to temper' and fry until spluttering.
27. Then add finely chopped onions and green chilies, and fry until they turn into golden brown.
28. Also add ginger and garlic paste, stir fry till the raw smell leaves.
29. Then add red chili powder, coriander powder, turmeric powder, garam masala powder and salt (1/2 tsp), give a quick stir.
30. At this stage add chicken pieces, stir continuously for 2 to 3 mins or until it changes its color.
31. Then pour tomato puree and cook until its raw smell leaves.
32. Furthermore, add potatoes and 1 cup of water, stir well, close the pan with a lid and cook it for about 10 minutes over low heat until they are fully cooked. Stir in between.
33. Then add the coconut paste, stir well and cook it for another 5 mins in low heat and cover the pan with lid.
34. If the gravy is thick, add some water and adjust the salt and spice as needed.
35. When the gravy becomes slightly thick, (the oil separates from the gravy is the correct stage) switch off the heat and finally, garnish it with chopped coriander leaves.         By Santhi Therese    The Indian Claypot https://theindianclaypot.com/

Coconut Chicken Curry with Potatoes

Serves 1
Prep Time: 00:15
Cook Time: 00:25
Total Time: 00:40

Ingredients

• 300g Boneless Chicken Thigh Pieces
• 150g Potatoes
• 1 large sized Onion
• 2 tsp Ginger and Garlic Paste
• 1 Green Chili
• 150g Tomatoes
• 1&1/2 tsp Red Chili Powder
• 1 tbsp Coriander Powder
• 1/4 tsp Turmeric Powder
• 1/2 tsp Garam Masala Powder
• to taste Salt
• 1/2 cup Grated Coconut
• 6 Whole Cashews
• as needed Water
• 2 tbsp Olive Oil
• 1/2 tsp Fennel Seeds
• 4 Cloves
• 1 inch Cinnamon Stick
• 1/2 Bay Leaf
• 1 tbsp, finely chopped for garnishing Fresh Coriander Leaves

Instructions

• Clean and wash the chicken well. Then cut the chicken pieces into medium size.
• Peel and cut the potatoes into medium size. Then boil potatoes with enough water and salt until half cooked, drain the water and keep it aside.
• Chop onion and green chili finely.
• Chop the tomatoes, and place them in a blender and blend until pureed.
• Grind all the ingredients given under 'to grind' until a smooth paste.
• Heat a pan with oil over medium heat.When the oil heats, fry all the ingredients given under 'to temper' and fry until spluttering.
• Add finely chopped onions and green chilies, and fry until they turn into golden brown.
• Add ginger and garlic paste, stir fry till the raw smell leaves.
• Add red chili powder, coriander powder, turmeric powder, garam masala powder and salt (1/2 tsp), give a quick stir.
• Add chicken pieces, stir continuously for 2 to 3 mins or until it changes its color.
• Pour tomato puree and cook until its raw smell leaves.
• Add potatoes and 1 cup of water, stir well, close the pan with a lid and cook it for about 10 minutes over low heat until they are fully cooked. Stir in between.
• Add the coconut paste, stir well and cook it for another 5 mins in low heat and cover the pan with lid.
• If the gravy is thick, add some water and adjust the salt and spice as needed.
• When the gravy becomes slightly thick, (the oil separates from the gravy is the correct stage) switch off the heat and finally, garnish it with chopped coriander leaves.

By Santhi Therese
The Indian Claypot