👁️ K ❤️ K
How to Make Coconut Chicken at Home
Ingredients
- 500 g chicken, curry-cut
- ½ cup grated coconut (or ¼ cup coconut milk)
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 tbsp ginger-garlic paste
- 3 tbsp oil
- ¼ tsp Prayosha Meera Turmeric Powder
- 1 tsp Prayosha Meera Kashmiri Red Chilli Powder
- 2 tsp Prayosha Meera Chicken Masala Powder
- 8–10 curry leaves
- Salt to taste
Step by Step Guide
- Dry roast ½ cup grated coconut lightly until fragrant, then grind to a smooth paste with a little water.
- Heat 3 tbsp oil in a pan, add curry leaves and chopped onion, and sauté until soft.
- Add 1 tbsp ginger-garlic paste and chopped tomatoes, cooking until the tomatoes turn mushy.
- Add ¼ tsp Prayosha Meera Turmeric Powder, 1 tsp Prayosha Meera Kashmiri Red Chilli Powder, and 2 tsp Prayosha Meera Chicken Masala Powder. Mix well, then add the chicken pieces and coconut paste.
- Cover and simmer on low-medium heat for 18–20 minutes until the chicken is tender and the gravy thickens. Add salt to taste and serve hot with rice or appam.
