SouthIndian chicken gravy recipe

Chicken gravy / Chicken cooked in roasted coconut gravy / Chicken in SouthIndian style
INGREDIENTS

• Chicken –1 kg (cut into medium pieces)
• Few whole garam masala.
• Onion – 2 big finely chopped .
• Ginger garlic paste – 2 tbsp.
• Tomato – 2 finely chopped.
• Chilli powder – 2 tsp or as per taste
• coriander powder – 4 tsp.
• Turmeric powder – 1 tsp.
• Garam masala – 11/2 tsp
• Curry leaves.
• Oil 2 or 3 tbsp.
• Salt as per taste.

To roast and grind:
Coconut grated  1/2 cup
Fennel seeds  11/2 tsp.

Roast  both the ingredients  on low flame till light golden brown and crispy.Grind it into coarse paste.
(Don’t  burn the coconut while roasting )
Keep aside.

METHOD :

Heat oil in a pan.

Put the whole garam masala  and let it splutter.

Add curry leaves and  onions. Fry  till it becomes brown .

Add ginger garlic paste. Cook for 2-3 mins till  raw smell goes.

Add tomato and cook till it turns soft and oil separates.

Add chilli, coriander, turmeric  powder,garam masala and salt

Cook for 2-3 mins.

Add chicken pieces and mix well.

Cover and cook for 3 mins .

Add 2 cups of water and cook with the pan covered till chicken is cooked ( approx 20-25 min).

Add the coconut paste to the cooked chicken and cook on low flame for 5 mins. Remove from fire.

Garnish  with coriander leaves.

NOTE :

1. Add water as per the consistency you want.
2. If you want watery gravy ,grind the coconut to fine paste.
3. You can add less water and keep it as dry or Sukha chicken .
4. Instead of coconut paste,you can also add coconut milk.
5. I always  use the full leg with thigh portion instead  of  whole chicken. As the meat of leg portion is very soft and kids enjoy eating .The other portion  of the chicken  has a rubbery texture.
6. Instead of coconut   you can use beaten  curd as the base.
7. You can also garnish  with 1/2 tsp Kasoori methi pwdr .

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