Chicken in Coconut Gravy - Kerala Style
Serves: 4 to 6 people
 
Ingredients
  • Chicken breasts, cubed - 3 fillet
  • Curry leaves- 1 sprig
  • Salt- to taste
To grind:
  • Coconut, grated- 1 cup
  • Chili powder- 1½ tsp
  • Turmeric powder- ¼ tsp
  • Coriander powder- 1 tsp
  • Small onions or shallots, chopped-2
  • Water- ¾ cup
Other ingredients:
  • Tamarind, fresh- 2 inch slice soaked in 3 tbsp warm water
Instructions
  1. In a blender, grind the ingredients mentioned above "to grind" to a smooth paste.
  2. Place a large non-stick pan or clay pot over medium heat.
  3. Add chicken to the pan along with curry leaves and salt.
  4. Cook covered till chicken has cooked well.
  5. Soak the tamarind in warm water for 5 minutes. Smash it with water, strain the juice and discard the tamarind skin.
  6. Pour the ground coconut to the cooked chicken, combine well. If it is too thick, add water to thin it down.
  7. Add the strained tamarind juice to the chicken, combine well.
  8. Cook covered till the raw smell of coconut goes away. Let the coconut gravy come to a slight boil and then simmer it.
  9. Have a taste, if needed add more salt. if you want it spicy add more chili powder according to your needs
  10. Uncover the pan and cook for some more time till the gravy has slightly thickened.
  11. If you prefer to have gravy, you don't have to thicken it.
  12. Remove the pan from the heat and keep covered for sometime.
  13. Serve with rice, chapati, orotti, pathiri, puttu etc.
Notes
If adding concentrated tamarind paste, add aound ½ tsp or so.
Recipe by Cooking with Thas at http://www.thasneen.com/cooking/chicken-in-coconut-gravy-kerala-style/