Chicken curry with coconut milk
Been thinking of making chicken in a different style today and found one for which I had almost all the ingredients in my refrigerator. And my daughter's pronouncement was that Ït's good amma."
Chicken, boneless - 800g, sliced into 1 inch pieces
Olive oil - 2 tsp
Carom seeds - 1/2 tsp
Curry leaves - a handful
Green chili - 2
Garlic - 5 or 6
Ginger - 1 and 1/2 inches
Onion - 2, medium
Salt - 2 tsp
Coriander powder - 1 and 1/2 tsp
Chicken masala - 1 and 1/2 tsp
Tomato - 2
Celery - 3 stalks with leaves
Potato - 2
Water - 1/4 cup
Coconut milk - 1/4 cup
In the same saucepan, add chicken and cubed potato. Stir for 3 to 4 minutes so that the pinkish color of raw chicken almost disappears. Add ground masala, water and stir to coat the chicken and potato. Add coconut milk and stir. Cover and cook for 20 minutes on low heat, stirring often in between.
The unbelievable formula for the chicken bowl...
Heat up a saucepan and sprinkle oil. Add carom seeds. Then add curry leaves, minced green chili, ginger, garlic and chopped onions. Sautee for 6 to 7 minutes until onions become soft. Add spices and salt. Stir for 2 minutes. Add roughly chopped tomato, celery stem and leaves. Stir for 2 to 3 minutes and keep away from heat to cool. Grind to a rough paste.
Serve warm with basmati rice or chapati. It also combines well with dosa and puttu.
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