15 May, 2014
Easy chicken curry with coconut milk
A great cuisine, I always think, is not just the banquet, and the food made by the greatest chefs out there. I mean, they’re really interesting and delicious, but when you eat the food that ordinary people eat – its delicious, its comforting and memorable. You just never get tired of eating it again and again. My favourite Kerala dishes have always been the simplest ones.
Here is an easy recipe to make delicious Kerala chicken curry. My mother-in-law made this curry for me once, and I just loved it. Chicken cooked with tomatoes, spices, and vinegar, and simmered in rich coconut milk.If you make this chicken curry, you will hear the joyful cries of the people to whom you serve it… I mean, I almost teared up when I ate it first (Then again, my eyes well up after I eat anything that I find delicious). So instead of telling you on and on about how good this curry is, I’ll show you how to make it!
You’re going to need:
Chopped Red onions–1 and a half cups
Freshly chopped garlic–2 tablespoons full
Freshly chopped ginger–1 table spoon full
Chopped green chillies–1 and a half teaspoons
Chopped juicy tomatoes–1 cup
Coriander powder–3 teaspoons
Red chilli powder–1 teaspoon (or less, if you don’t want it too hot)
Turmeric powder–1/2 teaspoon
Freshly ground pepper–1/2 teaspoon
Garam masala– a good pinch
Vinegar–1 and half tablespoons
Curry leaves–a handful
Coconut cream–2 heaped tablespoons (You can also use coconut milk-a little less than half a cup, or a little more than 1/4 cup…I can’t tell you how much that is, because I hate math. So take half a cup, but don’t pour in the whole thing)
Oil (Preferably coconut oil)–4-5 tablespoons
In a pressure cooker, add the oil…add the chopped garlic, ginger, and the green chillies…
…and sauté for about 4-5 minutes…
…and sauté the onions for about 5 minutes…
…by this time, your kitchen should be filled with the divine smell of the onions, garlic, ginger, and the chillies getting cooked in the coconut oil…ahhhh…its just something beyond words…Now add in the juicy tomatoes…
…and cook until the tomatoes are mushy…
… look how colorful and beautiful this looks…
…Don’t you just feel like diving right into it?…well, just a few more steps and it’ll be even more better…Now, lets add the coriander powder…
…add the chilli powder…
….add the turmeric powder..
…and pepper, and a pinch of garam masala, and sauté..
…now add 1 and a half tablespoons of vinegar…
…add some curry leaves, and the chicken into the cooker…
….and salt, and pour in some water, just enough to cook the chicken…The chicken already has water in it, so if there’s too much water in the cooker/pan, the curry will be too watery, and you will have to boil it for a long time until some of the water is evaporated. Now give everything a nice stir, put on the lid, and let the chicken cook. It’ll take about 15 minutes or so. After the chicken is cooked, let it cool a little bit…You don’t want to add the coconut milk when the gravy is hot.
Add the rich coconut cream/coconut milk…
…let it simmer for about 5 minutes, and its ready!! You can even sauté some chopped onion in coconut oil and pour it into the gravy in the end, to give it that extra bit of flavor. Have it with steamed rice, or any kind of bread like naan or chapatti…whichever way you like to eat it, there are people I know who can confirm that its delicious!