Chicken Curry with Coconut milk | Chicken Korma Recipe

I

• Ingredients
• 
  
• Fresh Chicken - 1/2 Kg
• Curd - 1 tablespoon
• Ginger Garlic paste - 2 teaspoons
• Onions - 2
• Tomato - 1
• Potato (medium-sized) - 1
• Coconut milk - 1 cup
• Chili powder - 2 teaspoons
• Coriander powder - 4 Teaspoons
• Turmeric Powder- 1/2 Teaspoon
• Garam masala - 1/2 Teaspoon
• Oil - 3 tablespoons
• Cinnamon - 1 inch
• Cloves - 4
• Bay leaves - 2 leaves
• Finely chopped coriander leaves
• Salt to taste.
• 
  
• Method

• Mix the chicken pieces with curd, turmeric, and 1/2 teaspoon salt and keep aside for 30 minutes.
• Grind the onions and tomatoes.
• Heat oil and add cinnamon, cloves and bay leaves.
• Add ginger-garlic paste and saute for a minute.
• Shift the chicken pieces and saute for three minutes.
• Add diced potatoes and onion tomato mix.
• Add a cup of water and mix all the masala powders.
• Cover the vessel and cook for 15 minutes in medium-low flame.
• Finally, add the coconut milk and cook two more minutes.
• Garnish with finely chopped coriander leaves and serve hot with rice.

Thirunelveli Meen Kulambu | Fish Curry

Ingredients

• King Fish, sliced - 1/2 kg
• Tomato - 1
• shallots - 25
• green chilli - 3
• Garlic (sliced)- 3 cloves
• Chilli powder - 2 teaspoons
• coriander powder - 4 teaspoons
• turmeric powder - 1/2 teaspoon
• Grated coconut - 1 cup
• Tamarind - lemon size ball
• Salt - to taste
• Oil, mustard, fenugreek seeds and curry leaves for Tempering

Method

• Clean the fish pieces and marinate with salt and turmeric for 1/2 an hour.
• Grind the coconut with cumin seeds and shallots.
• Soak the tamarind, and extract 2 cups of juice and add all the dry masala powders to it.
• Heat oil in a pan and add the fenugreek seeds, mustard seeds and curry leaves, let the mustard seeds splutter. Then, add the tamarind masala mix.
• Add diced tomato, slit green chillies and garlic slices.
• When the mixture starts to boils, add the fish and cook for 3 minutes.
• Pour the ground coconut mixture and cover the pan.
• Cook until the oil separates.
• Serve hot with rice.

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Traditional Chicken Curry | Chicken Kulambu

Ingredients

Chicken - 500 grams

Tomato (big) - 1

Onion- 2

Coconut( grated) - 1 cup

Cinnamon - 1/2 inch

Clove - 2 nos

Turmeric powder - 1/2 teaspoon

Chili powder - 2 teaspoons

Coriander powder - 3 teaspoons

Garam masala - 1/2 teaspoon

Crushed Ginger garlic - 1 tablespoon

Oil - 3 tablespoons

Salt to taste...

Method

Wash the chicken pieces and marinate with salt and turmeric powder.

Grind the coconut with tomato and onion.

Heat oil in a pan, add cinnamon, cloves, and curry leaves.

Add crushed ginger and garlic and saute for a minute.

Add the chicken pieces and saute for 3 minutes in oil.

Add 1/2 cup water and cook for 5 minutes. 

Then, add chili, turmeric, and coriander powders.

Add required salt.

Mix well and cook for another 5 minutes.

Add the ground coconut, onion tomato paste, and half a teaspoon of garam masala.

Add water to adjust the consistency.

Cover and cook for ten more minutes in low flame.

Garnish with fresh coriander leaves.

Serve hot with rice, chapati, or idli dosa.