Chicken Gravy ( with coconut milk)

This South Indian style chicken gravy is an aromatic, spicy, mouth-watering recipe from my mother.

My mom cooks very well. Specially the non- vegetarian foods, sambhar and avial she makes tastes awesome. This gravy which she makes along with briyani, sambhar or rasam is her special dish.

This chicken gravy is made with fresh masalas and doesn’t require any garam masala or any marination step. It is very easy to make with less effort and in less time with easy ingredients but the outcome result is yum-yum!!

The colour, flavour and the taste of this gravy will definitely make you cook this again and again. Not only the chicken in this recipe, even the gravy will be mouth-watering.

This goes well with any kind of pulao, briyani, naan, chapathi, sambhar rice, rasam rice, lemon rice, dosa etc..,❤

INGREDIENTS

  • Chicken with bones- 700 gms ( I have cleaned the chicken with turmeric and salt)
  • Onions- 2 ( big, sliced thin lengthwise)
  • Tomato – 3 ( medium sized,finely chopped)
  • Ginger garlic paste- 1 tbsp
  • Chilli powder with coriander powder mix- 1 and a half tbsp
  • Curry leaves- 15 to 20
  • Coconut milk- 1/2 bowl ( thick)
  • Salt- as required
  • Coriander leaves- handful.

Roasted and to be grinded:

  • Pepper seeds- 1/2 tsp
  • Cumin seeds- 1/2 tsp
  • Fennel seeds- 1 tsp.

PROCEDURE

Clean the chicken well and clean again with turmeric powder and salt.

Heat 2 to 3 tbsp of sesame oil in a pan. Add the sliced onions and saute till it is translucent.
Once the onions are translucent, add the ginger garlic paste and saute till the raw smell of the ginger garlic goes away.
Then add the curry leaves.
Add the finely chopped tomatoes and saute till it is soft.
Roast and grind the “roasted and to be grinded” ingredients into fine powder.
Add 1 and a half tbsp of chilli powder with coriander powder mix & the roasted and to be grinded ingredients along with salt. Saute till everything combines.
Add the chicken pieces now. Mix everything together. Pour little water. Remember chicken leaves water when cooking.
If cooking in a pan, close the top with a lid and cook for about 20 minutes in medium flame. Check it now and then. If cooking in a pressure cooker, cook for 1 whistle. Normally chicken tastes good when cooked in a pan rather than a pressure cooker.
Add the coconut milk now and bring everything to boil. Let the water reduce and wait for the gravy to be thick.
Garnish with coriander leaves once the gravy is thick.

TIPS

  • If you want to reduce the spice, you can use 1 tbsp of chilli powder.