Coconut Chicken Masala Recipe

Coconut is extensively grown in south of India which has Huge coastline touching sea. Since the bottom of India is in V shape and the V of India is touch sea. Since this much area is touching sea so there are large plantation of coconuts in south of India. So coconut is extensively used in south Indian cooking.

In this recipe coconut is used so there are two things one must be careful in using it.

1. It should be used fresh.
2. It should be used in right quantity or the taste of coconut would over power taste of everything else in the dish.

This recipe is easy to make and do not take much time to cook. If you have all the ingredients ready as written here then it would not only give you great taste but also great aroma.

Cuisine: South Indian.

1. Chicken: 1 kg or 2 pounds.
2. Onion: 1 red large.
3. Ginger garlic paste: 1 Tbsp.
4. Coriander powder: 1 Tsp.
5. Garam Masala Powder: 2 Tsp.
6. Green chilies: 3 slit lengthwise and deseeded.
7. Salt: To taste
8. Oil: 2 Tbsp.

To make paste:

1. Onion : 1 large
2. Green chilies: 3 slit lengthwise and de seeded.
3. Fresh grated coconut: ½ cup
4. Mint leaves: 12 fresh.
5. Coriander leaves: a bunch fresh.
6. Chashew nuts: 12, soaked in milk for 20 minutes.`

1. Wash chicken thoroughly to remove all blood from it.
2. Cut it in to small pieces. Set aside.
3. Finely chop the onion and keep aside.
4. Now marinade the chicken in coriander powder, turmeric powder, ginger paste, couple of green chilies and mint leaves. Let it marinade for 15 minutes.
5. Now for the paste, take all the ingredients of the paste and grind them in fine paste. Keep aside.
6. Now take a heavy base pan and heat oil.
7. Add chopped onions and green chilies and sauté till the onions are transparent.
8. Now on high heat, add marinated chicken along with its marinade.
9. Cook for about 5 minutes, stirring occasionally.
10. Now reduce heat and add the paste we made and mix well.
11. Add salt and mix well again.
12. Cook chicken for about 10 minutes. Care to be taken as not to cover the pan. So cook uncovered.
13. Now the oil would separate.
14. Now add garam masala and mix well.
15. Now transfer the contents to a pressure cooker.
16. Now cover the pressure cooker with lid and heat on high till it give first whistle. Roughly should take 4 to 5 minutes.
17. 17. Turn off heat. Chicken is ready.
18. Garnish with chopped coriander leaves.
19. Serve it with roti or naan.

Tips:

1. Only use fresh coconut.
2. You can increase or decrease the number of chilies according to taste.
3. Make sure you cook only till one whistle in cooker or chicken would go soggy.