Kerala Chicken Curry With Coconut Milk Yummy O Yummy Bring to a boil. cook for a few minutes. bring down the heat to medium low. cover and cook for 30 – 40 minutes, stirring occasionally. if the gravy is very thick, add 1 2 – 1 cup hot water thin coconut milk. when the chicken pieces are completely cooked, bring down the flame and add thick coconut milk and a few curry leaves. Set aside for 30 minutes or overnight in the refrigerator. take it out 30 minutes before cooking. grind ingredients numbered 4 to a fine paste adding water little by little. heat coconut oil in a pan kadai over medium high heat. add onion, little salt, ginger, garlic and a few curry leaves. saute until light golden.
Chicken Curry With Coconut Milk Yummy O Yummy Switch off the flame. when cooled, grind to a very fine paste (you can add 1 4 cup thin coconut milk water while grinding). 3. heat 1 tbsp coconut oil in the same pan over medium high heat and add the marinated chicken pieces. cook for 5 – 8 minutes stirring in between. add the ground onion tomato paste and thin coconut milk. bring to a boil. Add the marinated chicken and mix well with the masala. place the lid and cook on a medium flame for 3 mins. open the lid and add ½ cup water, allow the curry to boil. check for the seasoning. adding coconut milk: once the curry starts boiling, add thin coconut milk. allow the chicken to cook in it for 10 15 minutes. Instructions. clean the chicken pieces. marinate it with the ingredients listed under marination. keep it aside for 30 minutes. thinly slice onions and green chilly. in a kadai, heat the oil. when oil is hot, add the sliced onions, green chillies, curry leaves, and salt. adding salt helps the onion to get cooked fast. Stir in the prepared kerala spice paste (or garam masala mixed with 3 tbsps water). cover and cook on a low flame till the chicken is fully cooked and tender. if the pan is too dry, pour ¼ cup hot water. . pour the coconut milk, stir well and let simmer for 5 mins until slightly thick.
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