Coconut Chicken

By Vinita Sinha, UK

Printable version (Adobe Acrobat Reader required)

Ingredients:

• 1 kilogram chicken – cut in small pieces.
• 1 large onion chopped
• 1 tbsp grated ginger-garlic paste
• 1 tbsp coriander powder
• ¼ tbsp turmeric powder
• 1½ tsp Garam Masala powder (made of 2” cinnamon stick, 2 green cardamoms, and 6 cloves in paste form)
• 2 green chilies (slit)
• Paste made of 1 medium onion, coriander (cilantro) leaves, 3 tbsp grated ginger-garlic, 10-12 mint (pudina) leaves, ½ cup grated coconut, 10-12 cashew nut soaked in milk for 10-15 minutes, turmeric powder.
• Cooking oil

Method:

Marinade the chicken in coriander paste along with slit green chili for an hour or so.

Heat oil in a pan; add slit green chili and chopped onions and sauté until translucent.

Add chicken and cook on high flame for about 4-5 minutes stirring occasionally.

Reduce heat to medium and add ground masala and salt.

Cook for 8-10 mins, uncovered, till oil separates.

Sprinkle little water if the sauce sticks to the pan.

Add garam masala powder and mix well. Cook till chicken is done.

Before removing, add 1 tbsp of ghee to it.

Enjoy with paratha or steamed rice.

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