Chicken Coconut Curry

Chicken Coconut Curry

By NamakShamak
  • Serves: 4 - 5
  • Prep Time: 10 Minute
  • Cooking: 15 Minute
  • Calories:




A modern avatar of a traditional Maharashtrian Chicken Curry, this one’s is simple , spicy and creamy ! And when served with maharashtrian “Kombadi Wade”..a spiced Puri made with mixed flours, its and absolute delight! Its quiet strange, why these puris are called “Kombadi (Chicken)Wade” ,when its actually pure veg. Probably, because its served with Chicken or Mutton Curry. Interestingly, these wade are made from flours similar to the ones used in “Thalipeeth”. make sure you serve your wades hot , with and equally hot spicy curry!

Ingredients

Directions

  1. Marinate the chicken with ginger garlic paste ,red chilly powder, turmeric powder 1 1/2 tsp salt and dahi and keep aside for atleast half hour.
  2. Heat 1 tbsp oil in a kadhai and saute onions and cashewnuts till onions are translucent. Cool and grind to a fine paste (alternately,if you have a microwave oven, mix onion with oil and cashewnuts in a microwave safe bowl and cook on for 2 mins or un
  3. In another kadhai heat remaining oil and saute the marinated chicken , till well coated. Now add the ground onion cashew paste and saute till oil seperates.Now add red chilly powder , turmeric and garam masala and stir.Now lower the flame and add coc
  4. Transfer the curry in a serving bowl. For tempering heat oil and add whole dry red chilly , add red chilly powder and immediately pour over the curry.Garnish with chopped coriander leaves. Serve hot with wadas or parathas.

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!







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