Chicken Coconut Curry

Chicken in Coconut sauce is a very common recipe that my mom makes. This recipe can be made in different versions by changing the masala and adding just coconut milk by making it kurma or add ground coconut paste to make it thick gravy or dry one. This is just one version I made in a party and my guests enjoyed it.

Ingredients : 
Chicken thighs - 2 pound
Fresh or Frozen Coconut - 1/4  cup
Onions - 2 medium chopped
Ginger Garlic Paste - 2 tbsp
Tomatoes - 2 crushed to paste
Green Chillies - 2 (optional)
Curry Leaves - 1 spring
Turmeric Powder - 1/2 tsp
Red Chilli Powder - 1 tbsp
Coriander Powder - 2 tbsp
Roasted Cumin Powder - 1 tbsp
Butter - 1 tbsp
Oil - 1 tbsp
Salt - to taste

Garam Masala :
Cinnamon - 1 stick
Cloves - 3
Cardamom - 2
Star Anise - 1
Bay Leaf - 1 
Whole Black Pepper - 5 nos.
Fennel Seeds - 1 tbsp
Cumin Seeds - 1 tbsp


Method :

1. Heat butter, oil in a thick bottomed pan, add ingredients under garam masala, curry leaves, add onions and little salt and saute it.
2. Once onions turns translucent, add ginger garlic paste saute till the raw smell is gone.
3. Add chicken pieces, all the powders, salt and mix well. Cook uncovered for 20 minutes and covered for 15 minutes. 
4. Add tomatoes and cook for another 10 minutes. Check for salt and add green chillies if you want it more spicy. Take a chicken piece and cut it with a spoon, if it cuts all the way through easily then its cooked perfectly.
5. Grind coconut adding little water at a time (Use about 1/4 cup). Add the ground coconut paste to chicken masala. Keep the heat on medium and cook uncovered for 3-4 minutes and garnish with cilantro.

Note :

• Extract coconut milk and add to chicken masala to make kurma.
• Coconut takes away some spice, adjust spice level accordingly.
• After adding coconut paste, cook for few more minutes to make thicker to dry gravy.
• Add evaporated milk or fresh cream instead of coconut to make the curry even more richer.
• Chicken thighs takes longer time to cook than breasts pieces.