Coconut Chicken
Coconut Chicken
Ingredients
- Chicken boneless 1 kg
- Lemon juice 1 ½ tbsp
- Ginger-garlic paste 1 ½ tbsp
- Turmeric powder ½ tsp
- Salt to taste
- Scraped coconut 1 ½ cup
- Coriander seeds 1 ½ tbsp
- Black peppercorns 15
- Fenugreek seeds ¼ tsp
- Cumin seeds 1 ½ tsp
- Whole dry chilies 10
- Olive oil 3 tbsp
- Onion, chopped 3 medium
- Mustard seeds ½ tsp
- Curry leaves 10
- Garlic 8 cloves
- Tamarind pulp 1 ½ tbsp
- Coconut milk ¾ cup
- Marinate chicken with lemon juice, ginger-garlic paste, turmeric powder and salt for an hour.To make the masala dry roast coconut to a light brown. Lightly sauté coriander seeds, black peppercorns, fenugreek seeds, cumin seeds and whole red chilies in two teaspoons of olive oil. Grind these along with roasted coconut and half the onions to a fine paste using a little water if required. Heat remaining oil in pan. Add mustard seeds and curry leaves. When the seeds splutter, add garlic and remaining onions and sauté for five minutes on low heat. Add ground masala and sauté for five minutes till a nice aroma is given out. Add marinated chicken. Stir well and add one cup of water and adjust salt. Stir, cover and cook for ten minutes. Add tamarind pulp and stir well. Add coconut milk and remove from heat just when it comes to a boil. Serve hot.
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