Coastal Chicken Curry

Recipe by Rajiv Anand of Santa Clara, US

This chicken curry has flavors from the western coastal region of India. Use of coconut in almost all dishes is very particular of coastal Indian cuisine

Ingredients non vegetarian 4 servings

    3-pound chicken, skinned and cut into pieces 2 onions 2 tomatoes chopped fine (or tomato puree) 1/2 onion sliced thin, half rings 4 tablespoons oil 1 tablespoon garlic/ginger paste 1 tablespoon turmeric powder 1/2 fresh shredded coconut 1-1/2 tablespoon red chili powder 1 tablespoon ground coriander,cumin,cinnamon powder(in equal proportions) 1/2 tablespoon garam masala (optional)


    1. Mix and stir red chili powder, ground coriander,cumin,cinnamon powder and garam masala (optional) on heat for about 2 minutes. Set aside.
    2. Clean the chicken pieces and coat them with 1/2 tablespoon of the roasted dry masala, 1/2 tablespoon of turmeric and some salt.
    3. In a frypan, heat 2 tablespoons of oil and add sliced thin onions, fry till it turns translucent.
    4. Add ginger/garlic paste. When onions turn golden, add coconut and stir fry carefully until the coconut becomes golden. Transfer and allow it to cool down.
    5. Heat remaining oil and add chopped onions. saute until translucent
    6. Add chopped tomatoes to make thick gravy. You may use tomato puree instead.
    7. Add rest of the turmeric, and dry masala with some salt for taste into above gravy, stir for 2 minutes and add the chicken pieces.
    8. Add 1/2 tablespoon garam masala to the fried coconut (kept aside), add 1/4 cup water and grind in a grinder to make a fine paste. Once the chicken pieces are cooked, add the coconut paste to it, add some water if required. Keep over low heat for 5 minutes.


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