Chicken Gravy #9 - Coconut Milk

 

Ingredients:

Onion  -  1 (chopped)

Cinnamon stick - 1 inch piece (surul pattai)

Green Chilly - 2

Curry Leaf sprig - 2

Red Chilly powder - 1/2 tsp

Pepper powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Ginger garlic paste - 1 tsp

Coconut Milk - 1 cup

Pandan leaf  - 1 or Lemon grass

Salt - 1/2 tsp

Marination :

Chicken - 250 g

Turmeric powder - 1/4 tsp

Coriander powder - 1/2 tsp

Kashmiri Chilly powder -  1/2 tsp

Pepper powder - 1/2 tsp

Vinegar - 1/2 tbsp 

Ginger garlic paste - 1 tsp

Salt -1/2 tsp

Oil - 1/2 tbsp

Masala :

Coriander seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Black pepper corns - 1/2 tsp

Rice - 1/2 tsp

Mustard seeds - 1/4 tsp

Fennel seeds - 1/2 tsp

Cloves - 1

Green Elaichi - 1

Fenugreek seeds - 1/8 tsp

Curry Leaves - a sprig

Method:

• In a bowl add ingredients under "Marination".
• Set this aside for 30 mins.
• Heat a pan and add items under "Masala".
• Dry roast them in low flame.
• Once the rice turns in mild brown, transfer it to plate.
• Let it cool and blend it to a fine powder.
• Heat oil in pan.
• Add in cinnamon stick.
• Cook in low flame.
• Add in green chilly and onion and saute for a while.
• Now add in masala powders and blended powder.
• Mix well and saute for 2mins.
• Now add the ginger garlic paste and saute for a min.
• Now add marinated chicken and if using pandan leaves add now (I didn't add).
• Let it cook for 5 mins.
• Now add the coconut milk, little water and salt.
• Mix well.
• Cover and cook in low flame till oil oozes out.
• Serve hot with rice.

Note:

I pressure cooked chicken and added to gravy.