Coconut Milk Masala Chicken Curry | தேங்காய் பால் கோழிக்கறி குழம்பு | Thengai Paal Kozhi Kari Kuzhambu

Ingredients :

Chicken - 500 gm Onion - 1 no (chopped) Red Chili Powder - 1 tsp Coriander Powder - 1/2 tsp Turmeric Powder - 1/4 tsp Lemon juice - 1/2 no Coconut Milk - 1 cup (150gm Coconut) Water - 1 cup Oil - 3 tbsp Salt to taste. To Roast and Grind into Paste : Coconut - 50 gm (chopped) Onion - 1 no (chopped) Cinnamon Sticks - 3 no (1" long) Cloves - 3 no Cardamom - 2 no Black Pepper - 10 no White Poppy Seeds - 1/2 tsp Cumin Seeds - 1/2 tsp Ani Seeds - 1/2 tsp Ginger - 2" Nutmeg Powder - 1/4 tsp

Method :

Steps To Make Masala Paste : Heat oil in a pan, stir in coconut and onion together until light brown colour and keep aside. Similarly add remaining ingredients of cinnamon sticks, cloves, cardamom, black pepper, white poppy seeds, cumin seeds, fenel seeds, ginger and nutmeg powder, roast and keep aside. Allow to cool completely and grind into fine paste with required water and keep aside. Steps To Make Chicken Curry : Heat oil in a pan, add onion and saute til light golden brown colour. Stir in chicken til its moisture reduced. Add red chili powder, coriander powder, turmeric powder, ground masala paste and required salt, mix well and cook until raw smell leaves. Add water and cook for about 20 to 30min or until done.  (for Pressure Cooker, use 1/2cup water, 1 whistle and 5mins in simmer) Finally pour coconut milk and lemon juice, mix well and cook for few seconds and remove from flame before boil and ready to serve.

Serving Suggestion : Serve hot with Dragon Chicken and Crispy Chicken Fry.