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Components for the Coconut Chicken Curry:

– Chicken, curry cut with bones-1 Kg

Whole spices for tempering:
– Green cardamom- 4
– Cinnamon-3
– Cloves-4

– Onions sliced – 3 medium (225 gms).
– Green chillies sliced -3 -4 nos (10-12 gms).
– Curry leaves-20-25 nos.
– Squashed ginger and garlic-2 tablespoon (15 +15 gms )- total 25-30 gms.

Spice powders:.
– Turmeric powder -1/ 4 tsp.
– Red Chilli powder- 1.5 tsp.
– Coriander powder -1.5 tsp.
– Pepper powder( crushed pepper)- 1/2 tsp.
– Kashmiri Chilli powder-1/ 2 tsp.
– Garam Masala powder-1/ 2 tsp.

Other components:.
– Tomatoes sliced- 2 medium (150 gms).
– Coconut milk, thin-1.5 US cup or 300 ml (If utilizing coconut milk powder, 2 tablespoon in 300 ml water).
– Thick coconut milk-5 tbsp (1/2 United States cup) mixed 2.5 tablespoon coconut milk in 5 tablespoon water.
– Groundnut oil-5 tablespoon.
– Coriander leaves sliced as garnish-2 tbsp.
– Salt- 1 tsp in onion + 1 tsp in chicken.

Preparation:.
– Slice the onions, green chillies and tomatoes. Peel and squash the ginger and garlic.
– Prepare both the thin and thick coconut milk.

For coconut milk you can utilize any among these techniques.
1. Can use readymade coconut milk. If it is thick use as is for thick coconut milk to be added at the end. For thin coconut milk dilute it with water to make it thin.
2. You can draw out coconut milk after grinding coconut pulp with water. 1st extract will be thick coconut milk and after that include more water and extract to give thin coconut milk.
3. You can utilize coconut milk powder. For thin coconut milk mix 2 tablespoon powder in 300 ml water. For thick coconut milk, mix 2.5 tbsp powder in 5 tablespoon water.
Fine chop the coriander leaves for use as garnish.

Process:.
– Heat oil in a kadhai and include the whole spices.
– Give a stir and then add the sliced up onions, sliced green chillies, curry leaves, crushed ginger and garlic & 1 tsp salt. Give a mix and fry on medium to medium high heat for around 7-8 mins till light brown in colour.
– Now add all the spice powders other than Kashmiri chilli & garam masala powder, provide a mix and fry on low heat for around 2-3 minutes.
– Next include the sliced up tomatoes, mix and cook on medium to low heat for around 5-6 mins till soft.
– Now include the chicken, 1 tsp salt, 1/2 tsp Kashmiri chilli powder and 1/2 Garam masala powder. Offer a mix and fry on medium heat for 2-3 mins.
– Now add the thin coconut milk, provide a mix and cook covered on low heat for around 20 minutes till tender.
– Now add around 1/2 cup of thick coconut milk for the needed consistency.
– Provide a mix and simmer on low heat for around 3-4 minutes till oil separates.
– Garnish with fine sliced coriander, mix and simmer for a minute.

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