Chicken Coconut Curry

Fortunately, I got a chance to explore Karela during my industrial visit, it is one of the tranquil place with an eye soothing greenery around, I was totally mesmerized with the bracing beaches, tropical greenery, wondrous waterfalls, coconut palm was the ultimate nature’s beauty and naturally south Indian food!! I had snapped up almost double of chocolate tea, tasty kozhikode halwa and coconut sweets for mama and dadda. I still crave for, these delicacies as they were truly a bonne bouche to the tongue. I had almost eaten coconut in every other dish of Kerala, coconut was common in savory meals and dessert, it is a hard chocolate colored shell with clearly visible eyes at one end, the rough shell is gently broken down for sweet, refreshing and mildly flavored coconut water and then the remaining white and creamy layer is used in making coconut sauce, coconut cream, coconut oil, coconut milk to liven up our taste buds.

I have always insisted mama to store coconut sauce, coconut mango salsa so that I could relish it with my veggies. Mama would even add coconut paste in eggplant dishes and in lentils rice dish, we love coconut not because of its intense antioxidant qualities, but we favour its sweet and fresh aroma.

I have developed a chicken recipe made from the leftover coconut sauce. It’s a simple recipe made from the handy whole spices and aromatic flavors to enhance and compliment coconut sauce.

Chicken Coconut Curry

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Serves: 2-3 persons

Ingredients:

3-4 Chicken pieces, I have used minimum quantity for newbies trying this recipe!

1 tablespoon cooking oil

1 medium size onion paste

2 medium tomatoes, puree

1 teaspoon garlic paste

1 teaspoon ginger paste

1 large dried red chilies

1 large onion, peeled and halved

1/4 fresh coconut, diced into very small pieces

1 whole cloves

1/4 inch cinnamon stick

1 green cardamom pods

½ teaspoon black peppercorns

½ teaspoon coriander seeds

1/4 teaspoon mustard seeds 

1/4  teaspoon cumin seeds

1/4  teaspoon turmeric powder

¼ teaspoon garam masala powder

1 tablespoon lemon juice

2 tablespoons cilantro

1-2 cups water

Salt to taste

Method:

• In a pan, dry roast 1 whole cloves, 1/4 inch cinnamon stick, 1 green cardamom pods, ½ teaspoon black peppercorns, ½ teaspoon coriander seeds, 1/4 teaspoon mustard seeds, 1/4  teaspoon cumin seeds, 1 large dried red chilies and 1/4  teaspoon turmeric powder until fragrant. Leave it aside to cool down.
• In a blender, blend roasted spices with 1 large peeled, roughly chopped onion, fresh coconut and cilantro. Add water to blend the mixture into a smooth paste. Follow this step if you do not have leftover coconut sauce available with you. 
• In another pan, heat cooking oil and add onion paste and tomato puree, cook for a few minutes until its texture changes its color. Now add the coconut paste and let it simmer for 3-5 minutes.
• Once the aroma is pleasant, add chicken pieces and mix, add 1 cup water and cover the pan and allow the chicken to cook for 15-20 minutes on a medium flame, add water when needed.
• Garnish with chopped cilantro and lemon wedges or add lemon juice and serve hot with Indian flat bread or steam rice. Enjoy eating!.