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Tuesday, March 23, 2010

Thenga Aracha Kozhi Curry / Chicken Curry in Coconut Paste

This preparation of Chicken Curry has grinded coconut paste in it which adds a different taste to it.

  • Whole Chicken (Small Pieces) - 2lb
  • Diced Onion - 2 nos
  • Garlic (chopped) -2 ½ tbsp
  • Ginger (chopped) -2 ½ tbsp
  • Green Chilly (Slit) - 6 nos
  • Grated Coconut- 1 cup
  • Red Chilly Powder - 3 tbsp
  • Coriander Powder- 3 tbsp
  • Turmeric Powder- 1 tsp
  • Garam Masala- ½ tsp
  • Fennelseed powder - 1 tsp
  • Coconut Oil-3 tbsp
  • Salt -to taste
  • Curry leaves - a few

  • Grind coconut into fine paste.
  • Heat Oil in a Pan.
  • Add onions, green Chillies and saute well, till they turn transparent.
  • Add the ginger-garlic in to it and saute for sometime.
  • Add chilly powder, coriander powder, Saute till raw smell goes.
  • Add Chicken and saute it for 2 minutes.
  • Add Water,Turmeric powder and Salt and allow to Cook.
  • When Chicken is cooked fully add pepper powder and garam masala and allow to boil .
  • Add Coconut paste and let it boil for 5 minutes
  • Turn off the stove and add Curry leaves.

Recommended Combination: Serve hot with Appam / Chappathi / Rice

1 comment:

  1. hi lakshmi hope tat ur an indian,in india we all used to tell the weight in kilograms and not in pounds...y u people r always giving the weight in pounds..ur recipes wil be more useful to the viewers only if u give them in kilograms,since indians particularly malayalees are going to try your recipe and not foreigners...