Tuesday, 9 December 2014


You see experiments are always on the cards in my kitchen. Some work and some don't. Well, that's life isn't it. But the good news is,
most of the time you learn something new from such random trial and errors and thus a new dish is invented.

It was just yesterday I was craving my Fennel and Coriander Chicken Curry, It's a beautiful curry you will love.. try it if you haven't yet.

I was thinking of making the same for dinner but then thought let me try some thing new. I had a pac of grated coconut sitting in the freezer, one fresh can of coconut milk (I got, to try out a different dish) and plenty of coriander leaves ..Ahh! one of my favourite herbs and it does magic to any dish, you name it.

As I was decided to carry on with my experimental chicken curry I was determined to keep it simple.
Something that you can whip up even on those busy weeknights.. and trust me, if you will it was deliciously simple curry that I made. So fresh in taste and full of flavour. Of course, you can make it for your potluck parties too.

Let's take a look at the recipe here :

Whole chicken cut into medium size chunks (skin removed) - rinse, clean and pat dry
4-5 Fenugreek seeds (methi )
4-5 green chillies
2-3 tablespoons of yogurt/curd/dahi (see notes)
1 bunch of coriander leaves (stems included) roughly chopped
1 red onion finely sliced
1/2 tablespoon of ginger and garlic paste
1/4 of grated coconut
11/2-2 cups coconut milk (100 ml cups)
1/4 cup cream (see note)
Salt to taste
Pinch of sugar to taste
Oil for cooking (I used mustard oil, may use any other)
Some grated coconut, coriander leaves and slitted green chillies for garnishing.


Step 1: In your food processor or blender put together green chillies, yogurt, grated coconut and coriander leaves, pinch of salt and sugar to make a smooth paste. If needed add little coconut milk but do not add any water

Step 2: In a wok or a thick bottomed pressure pan heat oil. Add the fenugreek(methi seeds)

Step 3:When the seeds start to splutter add the onions, fry until the onions have softened and look light brown in color. Add salt to taste. This will help the onions to cook faster.

Step 4:Add the ginger garlic paste, and keep sautéing on medium heat until fragrant.

Step 5: Add the chicken pieces and fry the meat for about 2-3 minutes sautéing with the onion, ginger , garlic paste.

Step 6. Add the coconut -coriander-green chilli paste you made and coat it well with the meat and spices and cook until the raw smell disappears.

Step 7: Soon you will see that the spices have cooked and little oil is released on the sides.. the aroma is to die for!

Step 8: Add coconut milk. Give everything a good mix  and simmer on low flame.

Step 9: Cover and cook until the sauce has thickened a little and the chicken looks tender. The gravy will be light green in color.

Step 10: Remove cover add cream. Mix. Simmer (on low flame), cover and cook for some more time until you see oil separating on top. do a test taste and adjust seasoning

Step 11: Spoon into your serving bowl, garnish with some grated coconut, slitted green chillies and coriander leaves for special effect.

Step 12 : Serve with rice, pilaf, or best enjoyed with any bread such as roti or paratha..


1. Adjust the amount of coconut milk depending on the amount of gravy you want. I used up one 3/4 of the canned milk. Even if you have added more the gravy will thicken after adding cream.

2: Adding cream honestly was an after thought. But I would recommend as it lends a beautiful texture to the dish.

3: Adding yoghurt is optional too, but certainly will help to balance out the sharpness of the green chillies...I did not add any this time although included in the recipe..sure to add some next time... although it tasted great without any souring agent. So the choice is yours..

4: if you are using good size drumsticks to make this curry u may pressure cook it.. in that case if required add some warm water at step 8 or increase the amount of coconut milk, and then follow the rest of the steps..

Now take a deep breath and dive into the bowl. Once you have made this I promise it is going to make repeated trips to your dinner table..


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With deep care

EAT as you LIKE

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