For this you need:
1 whole chicken cut into small pieces
6 medium sized onions sliced
4 green chillies sliced
1 potato chopped
A handful of curry leaves
1tbsp ginger paste
1 tbsp garlic paste
1 tsp red chilli powder
1 tsp turmeric
1 tsp coriander powder
2 tsp chicken masala powder
Salt to taste
1 ½ cups coconut milk
Handful of coriander leaves for garnishing
For the marinade:
Juice of 1 lemon
1tsp ginger paste
1 tsp garlic paste
1 tsp red chilli powder
1 tsp turmeric
2 tsp chicken masala powder
Salt to taste
Rub the marinade into the chicken and set aside for half an hour. Heat oil in a pan and sautee the onions, green chillies and ginger-garlic paste. Add potato, curry leaves, chilli powder, turmeric, chicken masala, coriander powder, salt and fry for a minute. Add the chicken and stir fry for a minute. Then add the coconut milk and cover and cook for 20 minutes till done. Add more coconut milk if you want more gravy. Garnish with coriander leaves and serve hot with rotis, appams, idiappam.
4 comments:
What's Chicken Masala powder? Where in the U.S. can I find it? I refer to Northern California in particular. Thanks. Al.
Hi Al! I used the "Eastern" brand chicken masala powder in this recipe. Try looking for it in an Indian store there. You can also make this recipe without this masala, just increase the quantity of other spices to suit your taste and add some garam masala powder too. Hope this helps.
Hi, thanks for this delicious recipe, i had Malabar Chicken in Pondichery a year ago but it was in a white gravy, ever heard of that? anyway i cooked yours last night for diner and everyone wanted more! Cooked it on low flame for about 40 min & added brinjal too...Thx for sharing
Ian - Thanks for the feedback! I'm glad your folks enjoyed the curry. The white gravy is coconut milk without turmeric. Try it that way next time and hope you get the effect you want.
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