This chicken curry was not regularly the ones he usually prepares. It was with coconut milk this time and we didn’t put any tamarind sauce or the end result would be orange in color but yellow. It is not a Thailand style curry but still the touch of Indian cuisine since it uses spices from India and surely it is really hot and spicy.
We went out for a short marketing yesterday to gather the ingredients that we needed and to supply our food stock. From fresh fruits and veggies, we also bought a dressed chicken at the market which is only Rs80 per kilo. I really like the taste of the chicken we selected last night and after hubby cooked our amazing food, we had two rice-full of plates we finish and it was incredible. I knew that when I didn’t cook the food, I can eat it.
I really ate a mountain full of rice yesterday and thanks to hubby that it was really a nice bonding and relaxing time we had. Anyway here’s the instruction for cooking Special Chicken Curry with Coconut milk.
2 large onions
Ginger ( 2 inch thick) 2 pcs.
6 cloves of garlic
½ kilo chicken
Asafetida or Hing
4 pcs. Cinnamon bark
Curry leaves 6-8 pcs.
Fresh Coconut milk (2 cups) first and second squeeze
Black pepper (ground)
Water (tea cup)
Green chili 4 pcs.
Mustard seed or rai
Preparation / Methods for Cooking Special Chicken Curry with Coconut
Step 1: Fry the chicken first till it becomes golden brown and then set aside.
Step 2: Into that same pan, put rai, hing, ground black pepper, jeera powder, Chili, cinnamon bark and curry leaves.
Step 3: Before putting the ginger, garlic and onion next into the pan, put them in the grater or mixer first to mince them well. Fry it for 3 minutes in slow flame only.
Step 4: Once your onion is cooked you can now add 2 tbsp. of coriander powder, chili powder (it’s up to you how much you can bare) and fenugreek leaves just a small amount of it only.
Step 5: Put some water and simmer for another 2 minutes and make sure it is in slow flame only before you add the chicken. Once the chicken is in, simmer it again for another 6 minutes and put some salt to taste.
Step 6: Once the chicken is really tender and mixed with the spices, you can now pour the fresh coconut milk which is the first and second squeeze. Add some more water and simmer it again for 5 more minutes. If it needs salt you can just add.
Step 7: Lastly is the coriander leaves to garnish and add more flavor to your chicken curry. Enjoy your delicious meal.