Coconut Chicken Masala Recipe

Coconut and chicken make a wonderful combination both in Thai and Indian dishes.

In this recipe, coconut and other spices and herbs are ground into a paste and then cooked with chicken to create a delicious, aromatic dish.

This dish is popular in South India, where coconut flavours are commonly used. Serve it as a main course with steamed rice, appams, rotis or naans.

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Chicken Lickin'

A coconut based chicken curry.

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Servings

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Ingredients

• 1 kg Chicken washed and cut into medium sized pieces
• 1 onion finely chopped
• 1 tbsp ginger garlic paste
• 1 tbsp coriander powder
• 1 tsp Turmeric powder
• 5 Green chilies slit
• 1 1/2 tsp Garam masala powder
• fresh coriander leaves
• salt to taste
• 2 tbsp Oil

Grind into a paste

• 1 large onion
• 4 green chillies
• 1/2 cup Coconut grated
• 1 handful coriander leaves
• 12 Mint leaves
• 12 in Cashew nuts soakedmilk for 15 minutes

Servings MetricUS Imperial Ingredients 1 kg Chicken washed and cut into medium sized pieces 1 onion finely chopped 1 tbsp ginger garlic paste 1 tbsp coriander powder 1 tsp Turmeric powder 5 Green chilies slit 1 1/2 tsp Garam masala powder fresh coriander leaves salt to taste 2 tbsp Oil Grind into a paste 1 large onion 4 green chillies 1/2 cup Coconut grated 1 handful coriander leaves 12 Mint leaves 12 in Cashew nuts soakedmilk for 15 minutes

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Instructions

1. Mix the ginger garlic paste, 2 green chilies, the turmeric powder and the coriander powder together.
2. Marinate the chicken in this mixture for 15 - 30 minutes.
3. Grind all the ingredients for the paste in a mixer until they become a smooth paste.
4. Heat the oil and sauté the onions and remaining green chillies for 3-4 minutes.
5. Stir in the chicken and sauté over a high flame for 5 minutes.
6. Lower the flame to medium and stir in the paste.
7. Add salt to taste, stir well and allow the chicken cook for ten minutes.
8. Stir in the garam masala powder.
9. Transfer the chicken and spices to a pressure cooker and cook for one whistle.
10. Put the chicken into a serving bowl and garnish with coriander leaves.
11. Serve and enjoy!