Chicken Gravy with Coconut

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                    In Kanyakumari, we add coconut in most of the recipes and taste comes out awesome, especially chicken gravy 😋. Chicken gravy with coconut well suits with Aapam, Rice varieties, Idly, Parrotta, Chapati, Biriyani, Ghee rice, etc.

                     In my childhood days, I asked my mom to make this gravy and ate more appam or idly with this gravy. Now, this recipe is my daughter's favorite🙂 and always she chooses the drumstick 🍗 part in the gravy.

For more chicken recipes, please check the below link.

• Chicken Gravy Without Coconut
• Chicken Ghee Fry
• Simple Chicken Fry

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INGREDIENTS:

1. Chicken -700g
2. Coconut-1/2 cup shredded
3. Onion-2 medium size
4. Tomato-2 medium size
5. Curry Leaves- 2 Spring(I used dry leaves)
6. Fennel seeds -1tsp
7. Cinnamon-1 stick
8. Cardamom-2 nos
9. Cloves-2nos
10. Star anise-1 nos
11. Chilli Powder-2 tsp
12. Coriander powder-1 1/2 tsp
13. Turmeric powder-1/2 tsp
14. Pepper whole or Pepper powder-1 tsp
15. Coconut oil-1 tbsp
16. Salt as per taste
17. Ginger garlic paste-2 tsp

INSTRUCTIONS:

1. Add coconut oil in the pan, temper masalas(fennel seeds, cardamom, star anise, cinnamon, clove, curry leaves) once it's hot.
2. Add onion and saute well until it looks translucent.
3. Add tomato and saute well until it became mushy.
4. Add shredded coconut and roast well until it changed to brown color.
5. Add chili powder, coriander powder, whole pepper in the pan and saute well until the raw smell goes off.
6. Grind the mixture once it's cool down.
7. In the pan, add marinated chicken pieces with turmeric and ginger garlic paste.
8. Add grounded masala, 1 cup of water, and salt as per taste in the pan.
9. Close the lid and cook the chicken in ten minutes.
10. Garnish with curry leaves (here I used dried curry leaves but I prefer fresh leaves gives a good texture).
    

INSTRUCTIONS WITH PICTURES:

Add coconut oil in the pan, temper masalas(fennel seeds, cardamom, star anise, cinnamon, clove, curry leaves) once it's hot.

Add onion and saute well until it looks translucent.

Add tomato and saute well until it became mushy.

Add shredded coconut and roast well until it changed to brown color.

Add chili powder, coriander powder, pepper whole in the pan. 

Saute well until the raw smell goes off.

Grind the mixture, once it's cool down.

In the pan, add marinated chicken pieces with turmeric and ginger garlic paste.

Add grounded masala in the pan and saute well.

Add required salt and 1 cup of water in the pan.

Close the lid and cook the chicken in ten minutes.

Garnish with curry leaves ( here I used dried curry leaves but I prefer fresh leaves gives a good texture).