Its been a long time since I had been brainstorming for the right chicken curry recipe that goes perfectly hand in hand for pathiri/appam or what it came to my realization to be called as "lace appam" by people in New York (USA), the easiest name that can be assigned based on its appearance. Taste of Kerala is absolute with the touch of coconut milk and curry leaves cooked in coconut oil, makes the chicken become tender and the flavour is extremely soothing and rich for both rice and chapathi/roti. This recipe is a Malabari delicacy. I have modified and revised the version slightly to match perfect for any age group and occassion. I wish everyone a very happy and peaceful Eid al-Adha. May this special day bring peace, happiness and prosperity to everyone. Eid Mubarak! To make your Eid more delicious and bright, check out this special recipe @
https://www.youtube.com/watch?v=1IZr8PknjoE
Ingredients
- Onions - 1 and 1/2 diced
- Coconut oil - as needed
- Ginger garlic paste - 1 tbsp
- Chicken pieces - 1/2 kg (marinate in 1 tsp turmeric powder and salt)
- Coconut grated - 1/2 cup
- Green Chilli - 1/2 of a big one
- Turmeric powder - 1/2 tsp
- Coriander powder - 2 tbsp
- Chilli powder - 1 tsp
- Garam Masala - 1/4 tsp
- Pepper powder - 1/4 tsp
- Thick coconut milk - 1 cup
Instructions
1. Splutter mustards in coconut oil and saute diced onions until the colour changes to golden brown. Now add ginger garlic paste and saute well.
2. Marinate the chicken pieces for about 1 - 2 hours in turmeric powder and salt. The chicken pieces can be a mix of boneless and other mix pieces, which makes the curry more delicious.
3. Grind the grated coconut and green chilli to form a fine paste. In the pan, saute with seasonings - turmeric powder, coriander powder, chilli powder, garam masala and pepper.
4. Once the powders are sauted and merged well, you can add the marinated chicken pieces. Manually blend chicken with the cooked masala.
5. Now add the coconut - green chilli blend mix along with thick coconut milk. Cook for about 20 - 25 minutes in low - medium flame. Finally garnish with curry leaves and serve hot with appam or rice.
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