Friday, 14 March 2014

Coconut Chicken Curry

This curry was on my to do list for a long time but some how just getting delayed.
Chicken curry in coconut and poppy seeds gravy. All I can say is its lip smacking good, spicy but not too hot as coconut balances the heat very well.


Ingredients 1

Chicken                        1 2-3 lbs
Oil                                1/3 cup
Onion                            1
Garlic                            1 head
Ginger                           1 inch
Green chili                     2
Salt                               to taste

Ingredients 2

Poppy Seeds                       1 tbsp
Coconut                              1/2 cup finely grated
Cumin seeds                        1 tsp
Coriander seeds                  1 tsp
Cinnamon                            1 inch
Green Cardamom                4
Cloves                                 6
Red whole chilies                 4-6
Turmeric                             1/2 tsp
Paprika                               1 tsp


  1. Grind ginger, garlic and green chillies into a paste.
  2. Chop onion very finely or grate it.
  3. From ingredients 2, dry roast all the spices except last three.
  4. Once roasted, grind them to a very fine paste. Poppy seeds are a little hard to grind so start with them then add coconut followed by remaining spices. You can add a little bit of water if required.
  5. Heat the oil in a pan on medium and add onion. Fry till edges start browning.
  6. Add the chicken and ginger/garlic paste., sprinkle the salt and fry for a couple of minutes. 
  7. Add in the all ingredients from 'ingredients 2'.
  8. Lower the heat and fry till every thing is fragrant and chicken has browned a bit.
  9. Add 1-2 cups of water and cover. Cook till chicken is tender.
  10. You can adjust the amount of gravy in the curry. If serving with rice, keep it a little soupy or dry it out if serving with naan/roti.