Ingredients 1 kg chicken, cut into medium pieces1/2 tsp turmeric powder1 tsp red chilli powder1 tsp salt2 tbsp coconut oil2 medium onions, thinly sliced1 tbsp ginger, minced8–10 garlic cloves, minced2 green chillies, slit2 sprigs curry leaves2 medium tomatoes, choppedSpice powders1½ tsp coriander powder1 tsp red chili powder (adjust to taste)½ tsp turmeric powder½ tsp black pepper powder½ tsp garam masalaCoconut mixture¾ cup thick coconut milkor½ cup freshly grated coconut ground with a little waterPreparationMarinate the chicken with turmeric, chilli powder, and salt.Let it rest for 20–30 minutes.Heat coconut oil in a heavy-bottomed pan.Add onions and sauté until golden brown.Add ginger, garlic, green chillies, and curry leaves. Cook for 2–3 minutes.Add coriander powder, chilli powder, turmeric, and pepper.Stir on low heat for about 30 seconds.Add tomatoes and cook until soft and oil begins to separate.Add the marinated chicken and mix well.Cook for 5–7 minutes, stirring occasionally.Add about 1 to 1½ cups water.Cover and cook for 20–25 minutes, or until the chicken is tender.Stir in the coconut milk (or ground coconut paste).Simmer gently for 5 minutes; do not boil vigorously after adding coconut milk.Add garam masala and adjust salt.Heat 1 tsp coconut oil.Add curry leaves and pepper powder.Pour over the curry before serving.
Serving suggestions
It pairs well with appam, puttu, chapathi, parotta, or rice.