Coconut Curry Chicken | Chicken Kulambu Recipe

Coconut Curry Chicken | Chicken Kulambu Recipe

By using the Coconut in the chicken curry gives the yummy taste and rich texture. This curry well going with Hot steamed Idly. In this blog, I am share this recipe for you guy. Let gets start.

For video click the link: https://youtu.be/RopePb2d7Lk

Total Cooking Time: 25 mins
Preparation time:      10 mins
Cuisine:   South Indian
Author:  Nivetha

INGREDIENTS

Dry Fry:

Coconut                 1 cup scrambled
Gram                     1/2 cup
Coriander Seeds     2 tbspn
Fennel seeds           1 tbspn
Pepper                     1/2 tbspn
Channa dhal             1/4 tbspn
Red Chili                 2 nos
Cinnamon                2 nos
Cloves                      4 nos

For Curry

Chicken                            1/2 Kg

Small Onions/Shallots     10 nos ( sliced)

Tomato                             1 nos Chopped

Curry leaves                     for seasoning

Turmeric powder              1/2 tbspn

Red chili powder              1 tbspn

Coriander powder             1 tbspn

Curry powder                    1 tbspn

Ginger, Garlic paste            1 tbspn (each)

Oil                                      as required

Salt                                     as required

INSTRUCTIONS

For Dry fry Coconut masala:

Heat the tawa add a 1/2 tbspn oil.A

As I mention add the ingredients for the dry fry masalas. 

Add ingredients one by one as follows. Fry all the spices.

Finally add the scrambled coconut and the gram into the tawa. Just turn off the heat.

Later it cools down. Blend it into the smooth paste as well.

For Curry:

Heat the pressure cooker and add the oil 5 to 6 tablespoon.

Add the chopped onions, curry leaves and tomatoes together. Stir well.

Later add the ginger garlic paste into it. Cook until its raw smell out.

Then add the Chicken and mix well.

Add Masalas powder one by one. Add turmeric powder, red chili powder, coriander powder, curry 

powder and some amount of salt. Mix as well.

Cook until the oil comes on the top of the chicken.

At last, add the blended coconut masala paste as well. Adjust the water consistency.

Check the seasoning of the curry.

Leave it for 4 to 5 whistle.

Finally serve with hot steamed idly.

METHODS

Dry fry coconut masala ingredients.

Fry the coconut masala and grind into smooth paste

Heat oil add onions, tomato and curry leaves. cook as well.

Meanwhile, add the Ginger garlic paste

Add the chicken and stir well. And add the powdered masala ingredients into the pressure cooker. 

Cooks the chicken until the oil comes at the top.

Add the coconut blended paste. Add water to adjust the curry consistency. Then close the cooker leave it for 4 to 5 whistles

Finally serve with hot steamed idly.

Thank you