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South Indian Coconut Chicken Curry: South Indian Coconut Chicken Curry is a creamy and flavorful dish. To make it, coconut milk, curry leaves and mustard seasoning are necessary. Marinating the chicken first improves the taste. Cooking on low flame gives perfect texture of gravy. Its taste further increases when served with rice or appam.
South Indian Coconut Chicken Curry: If you are bored of eating the same chicken every day and want to try something new, creamy and different in taste, then South Indian Coconut Chicken Curry is the perfect option for you. The special thing about this dish is its smooth texture, mild sourness and balanced flavor of spices which gives pleasure in every bite. The use of coconut and curry leaves is very common in South Indian kitchen and this is what makes this dish special. When mustard seeds crackle, curry leaves smell and coconut milk adds creaminess, even a simple chicken curry starts looking like a restaurant.
The good thing is that you do not need any very difficult ingredients to make it, you just need to know the right method. Even if you are making it for the first time, you can make it perfect at home with this easy method. This dish can be prepared on special occasions and is a great option for weekends too. Its taste increases even more with rice or appam. Let us now know the complete method of making it.
Ingredients required to make South Indian Coconut Chicken Curry: For this recipe you have to take about half a kilo of chicken which is clean and washed. Along with this, you need two cups of coconut milk, one tablespoon tamarind pulp, two to three finely chopped onions, one tablespoon ginger garlic paste, two to three green chillies, ten to twelve curry leaves, half teaspoon mustard seeds and a little whole garam masala like cinnamon, cloves and cardamom. Add turmeric, coriander powder, cumin powder and red chilli powder to the spices. Apart from this, two spoons of coconut oil and salt as per taste are required.
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Correct way to marinate chicken: First of all wash the chicken thoroughly and drain the water. Now add turmeric, red chilli powder, ginger garlic paste and some salt and mix well. Keep it covered for about 20 to 30 minutes. Due to this, the flavor of spices penetrates inside the chicken and after cooking, the chicken becomes soft and juicy.
The real taste will come by applying tadka: Now heat coconut oil in a deep pan. As soon as the oil is hot, add mustard seeds and let them crackle. After this immediately add curry leaves and whole garam masala. This step is very important because this is where the real flavor of the dish begins. Take care that the spices do not burn.
Frying onions and spices properly: Now add chopped onions and green chillies and fry well on low flame. When the onions become light golden brown, add coriander, cumin and other spices to it. Do not cook the spices for long, just fry them lightly so that their rawness goes away.
Process of cooking chicken: Now add marinated chicken and cook on high flame while stirring for 5 to 7 minutes. This will change the color of the chicken and the spices will coat it well. This step is very important because it prevents the curry from tasting raw.
Correct use of coconut milk and tamarind: Now slow down the flame and add coconut milk and tamarind pulp in it. Mix well and cover and let it cook for 15 to 20 minutes. Keep in mind that do not let the curry boil too fast, otherwise the coconut milk may curdle. Keep stirring occasionally so that the gravy remains smooth.
Final touch and method of serving: When the chicken is completely cooked and the gravy becomes creamy, turn off the gas. Add green coriander on top and keep it covered for a few minutes. Now serve it with hot rice or appam. Its taste is so amazing that everyone will keep licking their fingers.
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