popular Chettinad style chickencurry. Chettinad Chicken Gravy. This spicy, yummy and tasty curry with. Authentic delicious Chettinad chickencurry is ready to
And any curry made with roasted coconut only gets better the next day, when the flavors have had time to develop and the curry itself thickens and coats the chicken pieces beautifully
You can whisk each together in bowls & heat the chicken in any pan on the stove. The recipe for the Spicy Thai Red Curry & Coconut Cauliflower Rice (seen just above) is HERE
Divide curry among bowls and top with herbs. Add curry paste and cook, stirring, until fragrant, about 1 minute. Add potatoes, chicken, coconut milk, and 1 1/2 cups water and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until chicken is cooked through and potatoes are tender, about 20 minutes
then add curry leaves and stir it for few seconds. Wash chicken and cut into bite size pieces. Cover and cook till mixture thicken to curry consistency in medium - low heat
However I feel that the curry is a little diluted (see second photo above), even though I have used less amount of water, but yet it needed something else
So here goes a chickencurry that turned out rather nicely. The fish is not exactly enticing in there and I’m afraid I chose the low cost chicken and some coconut milk
This curry is not exactly the popular Keralan chicken stew, but close. And also chicken. The slightly sweet and mildly spiced curry goes perfectly with the somewhat sour idlis
I love to try different kind of gravies with non veg like mutton or chicken. I have used dry roasted pepper corns powder after pressure cooking teh chicken
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