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Coconut Chicken Masala

96 29 share 8 Like 20 0 21

The much awaited part of Sankranti is Kanuma, the third day of the festival, celebrated with a
culinary feast replete with non-vegetarian favorites. On that day, recalling a recipe of my friend’s
mother, I whipped up a chicken dish using coconut. I’m glad I prepared it, as it turned out
beyond my expectations.

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2/20/13 Coconut Chicken Masala - Indian Food Recipes | Andhra Recipes | Indian Dishes Recipes | Sailu's Kitchen » All Recipes Indian Chicken Recipes Indi…

The only ingredient to be careful is with the use of fresh coconut, which can easily overwhelm the
other flavors (if used more than the required quantity). This subtly sweet based chicken curry is
quick to prepare, once you have all the ingredients on hand and makes a great curry with
chapatis, steamed white rice or biryani. Try it and it sure will enthrall the palates of your family
and friends.

Coconut Chicken Masala Recipe

Recipe source: Nirmala Aunty

Prep: 15 mts, Cooking Time: 25 mts

Serves 5-6 persons

Cuisine: South Indian

Ingredients:

1 kg chicken, washed and cut into medium sized pieces

1 large onion finely chopped

1 tbsp ginger-garlic paste

1 tbsp coriander powder

2-3 green chillis slit length wise

1 1/2 tsp garam masala pwd (2″ dalchini, 2 green cardamom, 6 cloves finely ground)

fresh coriander leaves for garnish

salt to taste

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1 1/2 tbsp-2 tbsp oil

Make a paste:

1 large onion

3-4 green chillis

1/2 cup fresh grated coconut

1 small bunch fresh coriander leaves

10-12 mint leaves

10-12 cashewnuts, soaked in 2-3 tbsps milk for 15 mts

1 Marinate the chicken in coriander pwd, turmeric pwd, ginger garlic paste, 2 slit green chillis
and few mint leaves for 10-15 mts. Soak the cashewnuts in 2-3 tbsps milk for 10-15 mts.
2 Make a paste of onion, green chillis, grated coconut, coriander leaves, mint leaves and
cashewnuts. Keep aside.
3 Heat oil in a cooking vessel, add the green chillis and chopped onions and saute till
transparent.
4 Add the marinated chicken and cook on high heat for 4-5 mts, combining the ingredients once
in a while.
5 Reduce to medium heat, add the ground paste and salt and combine well. Let the chicken
cook in this paste for 8-10 mts, uncovered. Cook till oil separates. There is no need to add
water as the chicken cooks in its own water.
6 Finally add the garam masala pwd, combine well and remove the contents to a pressure
cooker. Pressure cook the chicken for 3-4 mts or upto one whistle. Turn off heat and garnish
with fresh coriander leaves.
7 Serve hot with white steamed rice, biryani or chapatis.

Note:

Use only fresh coconut and not the dry variety. Adjust the green chillis according to your spice

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2/20/13 Coconut Chicken Masala - Indian Food Recipes | Andhra Recipes | Indian Dishes Recipes | Sailu's Kitchen » All Recipes Indian Chicken Recipes Indi…

level. Ensure that the chicken doesnt pressure cook for more than one whistle, you wouldn’t want
a mushy chicken curry.

Coconut Chicken Masala Recipe

Prep time: min
Cook time: min
Main Ingredients:

The much awaited part of Sankranti is Kanuma, the third day of the festival, celebrated with a
culinary feast replete with non-vegetarian favorites. On that day, recalling a recipe of my friend’s
mother, I whipped up a chicken dish using coconut. I’m glad I prepared it, as it turned out
beyond my expectations. The only [...]

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96 29 share 8 Like 20 0 21

By Sailu • Jan 22nd, 2007 • Category: All Recipes, Indian Chicken Recipes, Indian Curry Recipes, Indian
Non-Vegetarian Recipes, South Indian Recipes

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2/20/13 Coconut Chicken Masala - Indian Food Recipes | Andhra Recipes | Indian Dishes Recipes | Sailu's Kitchen » All Recipes Indian Chicken Recipes Indi…

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Shay

Hello.
I have read and tried some of your recipes and thay have been a hit so far.
In this recipe, you have used raw onion made into a paste. My experience of using onion
paste (that isnt cooked well enough) has not been very good. It leaves almost a bitter
tatse to the curry, if you see what I mean. I'll be cooking the curry in a vessel rather than
pressure cooker and worried that I will have a raw/bitter after taste from onion paste that
may not have enough time to cook and caremalise. Can you please advise how to go
about avoiding this? Where I live (Oxford), it isnt easy to get fresh coconut. Can you
advise of substitute (cocunut milk, cream coconuts etc).

Cheers,
Shay

1 year ago Like Reply

Sailu

You can use 3 small shallots instead of a large onion while prepared the paste.
You will not have any bitter taste issues even if you cook in a vessel. Trust me
and go ahead and make it. :). You can use canned coconut milk. Use less
quantity initially and if required add more coconut milk since its a concentrate.
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Hope this helps.

1 year ago in reply to Shay 1 Like Like Reply

Arpana

Hi! I got introduced to your blog through my dear friend Miri's blog - Peppermill. Must say I
love the blog!

A quick question, which chicken can I serve with Dosa & Idli? I will have sambar and
chutney too. Very confused between the pepper chicken & this curry! Please shed some
light :)

1 year ago Like Reply

Sailu

Thanks, Arpana. :) Try Coconut Chicken Masala.

1 year ago in reply to Arpana Like Reply

Sayana

Tried this today and it was YUM! I subtituted coconut milk instead of the fresh coconut
powder and it came out great.

1 year ago Like Reply

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