Chicken in Coconut Milk

Keralites usually have a thing for coconut. So it’s natural that we try to integrate something related to coconut in most of our dishes. This next dish started off with loads of cheese & other sophisticated ingredients, however I chucked out most of them (to be honest, the husband refused to purchase them) and replaced it with my age old trump card – coconut milk. The result was this mild variant of a chicken curry.

Ingredients

1 tbsp. Almonds

1 tbsp. coconut shredded

2/3 cup of coconut milk 

1 ½ tsp. coriander powder

1 tsp. chilli powder

1 tsp. crushed garlic

1 ½ tsp. grated ginger

1 tsp. salt

2 tbsp. veg oil

450 g – chicken breast cubed

3 cardamom pods

1 bay leaf

1 dried red chilli, crushed

2 tbsp. coriander leaves

Dry roast almonds and coconut in a pan until they turn brown. Transfer it to a bowl.

Add the coconut milk, coriander powder, chilli powder, garlic, ginger and salt to the bowl. Mix together well.

Heat veg oil in the pan and add the chicken cubes cardamom pods and bay leaf. Cook for 2 minutes to seal the chicken.

Pour in the coconut mixture and stir well. Lower the heat, add the chilli and coriander, then cover and cook for 10- 12 minutes. Stir occasionally to prevent the contents from sticking to the pan.

Uncover the pan and cook for 2 more minutes. Mild!!! Mild!!! Mild!!!!