I am sure whenever you hear the word south indian, coconut is the next thing that comes to your mind hehe…..(no offense meant; and none taken, i am a proud keralite). The best thing about this curry is, you can easily replace the chicken with even prawns or fish.
Freshly grated coconut – Approx 1 cup
Star Anise – 1
Turmeric powder – 1/2 tsp
Tomato – 1 (chopped)
Oil for cooking – 3-4 tbsp
Salt to taste
Feel free to adjust the amount of spices depending on how spicy you want the gravy to be. My gravy turned out to be medium spicy.
Prep time: 45mins – 1 hr
Cooking time: 1/2 an hour
1) Clean, wash and cut the chicken into small pieces (or as desired).
3) Cut the pearl onions lengthwise and chop the tomatoes into cubes. I used coarsely minced ginger and garlic for this recipe but you can also use ginger-garlic paste.
4) In a deep pan heat about 3 – 4 tbsp of oil. When the oil is hot add the onions, ginger-garlic paste and curry leaves. Saute and cook until the onions become soft and translucent. Once the onions are cooked add the tomatoes and cook until they are nice and tender.
5) Now add the turmeric powder and the coconut paste. Take little water into the mixer bowl clear off any leftover coconut paste and add. Saute for few mins and then add the chicken pieces to it. Do not add any water at this point as the chicken releases water during cooking. You can add water later on if you think the gravy is too thick. Add salt for seasoning.
6) Cover the pan with a lid and cook the chicken on a low to medium flame (for about 15-20mins or until the chicken is nicely cooked) so that all the spices are nicely incorporated in the chicken.
7) Finally garnish with lots of fresh cilantro/coriander leaves and mint leaves.
Serve hot with rice, tandoori roti, bhakri or naan.
I hope you enjoyed this recipe.