| Prep Time | 30 minutes |
| Cook Time | 60 minutes |
| Servings |
people
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Ingredients
- 750 grams of chicken curry cut
- 2 green cardamoms
- 3 cloves
- 1- inch Cinnamon
- 3 black peppercorns
- 1 bay leaf
- 2 cups thinly sliced onion
- 1 tsp finely chopped ginger
- 1 tsp finely chopped garlic
- 2 slit green chillies
- 10 to 12 curry leaves
- cup ¼cubed potatoes
- cup ¼cubed carrot
- 1 cup Thin coconut milk
- 2 tbsp cashew nut paste
- 1 cup thick coconut milk
- For tempering
- 1 tbsp Coconut Oil
- 4-5 small onions sliced
- 10 Curry leaves
- 3 tbsp Coconut Oil
Ingredients
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Instructions
- Heat coconut oil in a pan.
- Once hot, add cloves, cardamom, cinnamon, bay leaf, and peppercorn. Fry well.
- Add ginger, garlic, and onion, and fry until translucent.
- Add curry leaves and green chillies and fry for a minute.
- Now, add the chicken, thin coconut milk, and salt. Cover and cook for about ten minutes.
- Add carrots and potato and cook well until the veggies and chicken are done.
- Add the thick coconut milk and cashew nut paste and cook for three to four minutes.
- For tempering, heat coconut oil in a small pan.
- Once hot, add the curry leaves and onion. Fry well until golden brown.
- Pour the hot tempering over the curry.
- Serve with appam, hoppers, or rice. Enjoy!
- Things to remember
- For the perfect taste, make this chicken curry in coconut oil.
- Fresh homemade coconut milk gives the best taste. However, you can also use canned coconut milk to make this curry.
- Make sure to use bone-in pieces for a rich flavour and taste.
- You can also make this delicious recipe using fish, prawns, or mutton.
- You can make this recipe with the vegetables you prefer.
- Do not skip the coconut milk, as it’s the main ingredient that forms the base of this gravy.