Ingredients
1 kg chicken, cut into medium pieces
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp salt
2 tbsp coconut oil
2 medium onions, thinly sliced
1 tbsp ginger, minced
8–10 garlic cloves, minced
2 green chillies, slit
2 sprigs curry leaves
2 medium tomatoes, chopped
Spice powders
1½ tsp coriander powder
1 tsp red chili powder (adjust to taste)
½ tsp turmeric powder
½ tsp black pepper powder
½ tsp garam masala
Coconut mixture
¾ cup thick coconut milk
or
½ cup freshly grated coconut ground with a little water
Preparation
Marinate 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.
